A quick, easy and delicious recipe from Mitchell Tonks ” Seafood Cafe Cookbook. Best with large, fat and juicy Palourdes.
Ingredients
- 1 plump garlic clove peeled and crushed
- 1 small mild chilli deseeded and finely chopped
- olive oil
- small squeeze of lemon juice
- 300 g Palourde clams
- 150 g bronze die spaghetti pre cooked and rinsed
- 1 handful finely chopped fresh parsley
Servings:
Instructions
- Gently sweat the garlic and chilli in the olive oil, then add a dash of lemon juice and boil for a minute. Add the clams and cook for 3-4 minutes, , allowing them to steam open. Discard any that do not open.
- Add the pasta and warm through, then finish with a handful of parsley and serve immediately.
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