Put clams into the saucepan with the white wine and garlic, cove with a lid and cook on a moderate heat until the clams open, any that do not open you can throw away.
Drain off the clam cooking liquor into a separate saucepan and return to the heat, bring to the boil and allow it to reduce a little. Add a table spoon of olive oil, the peas and butter and bring to the boil. Once the peas are cooked remove from the heat, return the clams to the sauce.
Cooking the stuffed baby squid:
Heat a frying pan with a little oil, add the oiled, stuffed baby squid. Cook over a high heat, don’t allow them to stick to the pan. The squid cooks really quickly, over cooking will cause the squid to toughen. Finish if necessary under the grill.
Season the squid tentacles and flash fry (put them into a very hot pan and cook really rapidly stirring the whole time.)
Place the cooked stuffed squid into a dish and spoon over some of the clam sauce, top off with some tentacles.
Richard cooks by instinct, sight, touch and taste, this is a no fuss recipe that can be adjusted to suit your personal taste and the numbers you are cooking for. The key to all of Richard’s recipes is simplicity and quality of ingredients.
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