Spaghettini met venusschelpen

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3 teentjes knoflook
500 gr verse, rijpe tomaten
5 eetlepels koudgeperste olijfolie
peper, zout
600 gr verse venusschelpen
400 gr spaghettini

Pel de knoflook en snijd de teentjes in plakjes.
Dompel de tomaten 10 tellen in kokend water, pel ze en snijd ze in stukjes.
Verhit de olie in een pan en fruit de knoflook zonder hem te laten bruinen.
Voeg de tomaten toe, kruid met peper en zout en laat 5 minuten stoven.
Voeg de venusschelpjes toe en laat nog 5 minuten koken tot de schelpjes
opengaan.
Kook intussen de spaghettini in water met een beetje zout 'al dente'.
Giet ze af en schep de schelpen met de saus over de pasta.