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SEAFOOD PASTA

  • 500g baby clams (puppies or vongole)
  • 1 liter (4 cups) water
  • 1 tablespoon coarse sea salt
  • 500g uncooked king prawns
  • 2 small (600g) calamari
  • ½ bunch fresh flat-leaf parsley
  • 400g spaghetti (or other long pasta)
  • ⅓ cup (80ml) extra virgin olive oil
  • 4 large cloves garlic, chopped finely
  • 1 fresh small red chili, chopped finely Lemon wedges and garlic bread, to serve

1 Rinse clams and drain. Combine the water and salt in a large bowl. Add clams, then stand at cool room temperature for 2-3 hours. Don’t refrigerate them or they will close up and not purge the sand. Lift clams out of the water, leaving the sand in the base of the bowl. Discard water.

2 Shell and devein prawns. Butterfly prawns by cutting along the center back without cutting all the way through.

3 Gently separate body and tentacles of calamari by pulling on tentacles. Cut the head from tentacles just below eyes and discard the head. Trim long tentacle of each calamari. Remove the clear quill from inside the body and discard it. Peel side flaps from the body, then peel away the dark skin. Wash the calamari well and pat dry with a paper towel. Slice crossways into thin rings.

4 Separate parsley leaves from stems. Chop leaves coarsely and stems finely.

5 Cook spaghetti in a large saucepan of well-salted boiling water until just tender.

6 Meanwhile, heat 1 tablespoon oil in a large lidded frying pan over high heat. Cook prawns and calamari, in batches, until just cooked through. Remove from pan.

7 Add remaining oil, garlic, chili and chopped parsley stems to pan. Cook over medium-high heat for 1 minute or until fragrant but not colored. Increase heat to high, then adds clams. Cook, covered, for 1-2 minutes, shaking pan frequently, until all the clams have opened.

8 Reserve ½ cup (125ml) of the spaghetti cooking water. Drain spaghetti. Add spaghetti, prawns, calamari, and parsley leaves to pan with clams and toss well to combine, adding enough reserved pasta water to loosen the spaghetti, if necessary.

9 Serve with lemon wedges and garlic bread, if desired.


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