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This recipe was uploaded by runneralps
Set the spaghetti aside but keep 2 glasses of the water that you have just boiled the spaghetti inside.This is gonna be used to the sauce. The water that we are boiling the spaghetti contains amylase that is making the sauces more dense and thick...anyway......
Now in a big frying pan (as big as you can find in your kitchen), add the chopped onion,the pepper and the garlic with the sugar and the olive oil.Saute them for 5-6 minutes and add the wine. When the liquids are being absorbed, add the tomatoes and let them cooked for 3-4 minutes. The next move is to add the capers and the tuna(do not add the liquids of the can, and add the tuna chopped).
Now add the herbs and the water from the spaghetti you have already keep aside, and let your food cooked for another 8-10 minutes, in slow fire.
To continue with, add the clamshells and the spaghetti. Mix well while your food is cooked. Cook for another 5-6 minutes(remember that your pasta has already been cooked for another 5 minutes)and set aside. Serve your food with black pepper powder on the top. This will give an extra spicy taste that fits to the taste of the clamshells.
To make your dish more tasty accompany it with a glass of white cold wine.......