Recipe: Michael Van de Elzen’s Clams with Spaghetti
This recipe uses clams but feel free to swap them for any other shellfish, including mussels. Resist the temptation to eat them for every meal!
Words: Michael Van de Elzen
INGREDIENTS
800g clams or cockles or other shellfish
1 punnet cherry tomatoes, quartered
zest and juice of 2 lemons
1 red chilli, finely chopped
1 cup red chard leaves, chopped
1 cup Italian parsley, chopped
300g spaghetti
4 tbsp olive oil
4 tbsp pecorino cheese, finely grated, plus extra for garnish
Serves: 4
Time: 20 minutes
METHOD
Heat a large saucepan until hot. Add the clams and half a cup of water and put the lid on. Cook for 1-2 minutes or until the clams open. Remove from the heat.
Reserve the cooking liquid, and pass it through a sieve to remove any grit. Cook the spaghetti according to the packet instructions. Drain and place in a large bowl.
Add the cooked clams, the cooking liquid, and all other ingredients. Mix. Serve topped with a little extra grated pecorino and chopped parsley.
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This article first appeared in NZ Lifestyle Block Magazine.
