Karen Martini and Neil Perry cook a recipe from Neil Perry's book
Clean the clams by giving then a quick rinse in water.
Heat the extra virgin olive oil in a large saucepan that has a tight-fitting lid.
Add chorizo and fry for 3 minutes or until golden.
Add the garlic, shallots.
Chilli flakes and white wine and bring to the boil.
Add the clams and cover.
Steam over a high heat for 3-4 minutes, shaking the pan, until the shells open.
Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente (about 8 minutes), then drain well.
Add the spaghetti and chopped parsley to the saucepan and toss through.
Season with sea salt and freshly ground pepper and serve in four deep pasta bowls.
This combination of pasta, garlic, chilli and parsley works well with all seafood.
You can replace the clams with mussels, pippies or fresh crab meat.
Or you can sauté some prawns (shrimp), rest them on a plate while you make the sauce, then when ready, add the prawns and pasta and toss together.
Another good combination is to sauté some squid, perhaps even adding a little squid ink, and toss through the pasta.
The addition of the ink makes the pasta slightly black and accentuates the flavour of the sea.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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