12oz/350g penne For the sauce: 2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 4 baby squid, cleaned and cut in rings 14oz/300g can chopped tomatoes 1 wineglass dry white wine 20 fresh clams, washed, scrubbed and tightly closed 1 Tbs. fresh oregano, finely chopped salt and freshly ground black pepper chopped oregano for garnish
Instructions
1) Cook pasta in lightly salted boiling water until just tender. Meanwhile make the sauce. Heat oil in a pan and fry onion and garlic until soft but not brown. Remove and reserve.
2) Add squid rings and toss around for 1 minute. Remove and reserve. Return onion mix to pan and add tomatoes and wine.
3) Bring to the boil, reduce heat and simmer until sauce is reduced slightly. Add clams and cover. Cook for 2 minutes checking, until clams open. Discard any that remain closed. Add oregano and season with salt, if necessary and plenty of black pepper. Return squid rings and reheat thoroughly.
4) Drain penne and place in a bowl. Add sauce and stir through. Pile into four serving bowls and sprinkle with extra chopped oregano to garnish. Serve immediately.
