Time 20 minutes
1 lb Clams (450 grams)
3/4 lb spaghetti or linguine (300 grams)
5 tablespoons olive oil
1/2 glass White wine
1/2 fish stock cube
Wash the clams to get rid of the sand.
Cook the pasta in plenty of salted water according to the package directions.
Drain and reserve.
Meanwhile chop the onion and fry lightly with the oil over a medium heat for 5 minutes.
Add the fish stock cube, crumbled, the clams and the wine.
Cover and cook until the clams are open.
Serve the pasta with the clams on top.