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Posts Tagged ‘Clams’

Orecchiette with clams and broccoli

We just love recipes like these – tastes just like holidays in Italy. So simple but truly delicious.

Wine Suggestion: A favourite: the Sartarelli Verdicchio Classico Superiore “Tralivio”, was a great match for this combining freshness and vitality with a roundness, texture, saltiness and enough body to work with some of the strong components of this dish.

Orecchiette with clams & broccoli – serves 4

  • 1kg clams, washed
  • 300g broccoli
  • 3 garlic cloves, peeled and finely chopped
  • 1 fresh hot red chilli, seeds removed and chopped
  • 1 tbsp flat leaf parsley leaves, chopped
  • 1 crumbled dried hot chilli or 1 tsp dried chilli flakes
  • 3 anchovy fillets
  • 150ml white wine
  • 300g orecchiette

Cut the florets from the broccoli head and discard the stalks. Cut each floret in half lengthwise.

Cook the broccoli in boiling salted water until very tender, then drain.

Heat 2 tbsp olive oil in a heavy frying pan. Add half the garlic and fry until soft, then add the anchovies and dried chilli, Stir to melt the anchovies. Add the broccoli and cook for 10 minutes or until it is soft enough to break up into a sauce.

Heat 2 tbsp of olive oil in a large pan. Add the fresh chilli, the rest of the garlic, and the parsley. Fry until just coloured. Add the clams and wine, then cover and cook over a high heat until the clams have opened, about 3 minutes. Drain and reserve the liquid.

Remove the clams from their shells and add them to the broccoli sauce with some of their cooking water to thin the sauce a bit.

Cook the orecchiette in boiling salted water until al dente. Drain and add to the sauce, adding some more liquid as needed.

Serve with your best olive oil.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

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Romesco de peix

We’re still trying to get in the last of the summery dishes before we succumb to roasts and pies! Season this well and add plenty of parsley at the end; a lift that can’t be understated.

Wine suggestion: cross the border for this and go to Portugal for an oaked and aged Alvarinho (there may be some similar oaked/aged Albariño from Rias Baixias in Spain but I haven’t found the right ones yet). Quinta de Soalheiro make a Reserva Alvarinho that with 12 months extra ageing from release makes a perfect match.

Fish Stew with Peppers, Almonds & Saffron – serves 4

  • 6 tbsp olive oil
  • 1 large Spanish onion, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 2 dessertspoons of finely chopped rosemary
  • 3 fresh bay leaves
  • 2 red peppers, thinly sliced
  • ½ tsp sweet smoked Spanish paprika
  • 1 tin of plum tomatoes, drain of the juice and roughly chop
  • 150ml white wine
  • 100ml hot fish stock
  • 50 saffron strands infused in 4 tbsp boiling water
  • 150g whole blanched almonds, lightly toasted and roughly ground
  • 650g monkfish fillets, cut into chunks
  • 500g clams, rinsed well

Heat the oil in a large saucepan, over a medium heat. Add the onion and a pinch of salt, then cook for 15-20 minutes or until golden. Add the garlic, rosemary, bay leaves and red pepper. Soften for 10 minutes, then add the white wine and allow to bubble for a couple of minutes before adding the fish stock and saffron water. Add the crushed almonds and season to taste.

When almost ready to eat, add the monkfish and clams, put a lid over the pan and simmer until the fish is cooked through and the clams are open – about 5 minutes.

Serve with new potatoes.

(Original recipe from Moro the Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Prawn & clam linguine

 

We recently got a new cookbook by Lorraine Pascale and have been impressed by the recipes so far. This one we made for Valentines Day, just the two of us with a bottle of vintage Champagne from the cellar. A very nice evening.

Linguine with prawns, clams, garlic & chilli – serves 4

  • 350g dried linguine
  • 3tbsp extra virgin olive oil
  • 2 large banana shallots, finely diced
  • 3 garlic cloves, very finely chopped
  • 2 red chillies, finely chopped
  • 400g raw peeled tiger prawns, de-veined
  • 400g clams, washed (soak in cold water for an hour to get rid of any sand then discard any that stay open when sharply tapped)
  • 150-200ml white wine
  • 3 tbsp roughly chopped parsley
  • 70g rocket
  • 1 small lemon, cut into wedges

Cook the pasta according to the packet until al dente.

Meanwhile, heat the oil in a large saucepan, with a tight-fitting lid, over a medium heat. Add the shallots and sweat for about 10 minutes or until softened. Add the garlic and chilli and cook for another couple of minutes.

Add the prawns and cook for 1 minutes, stirring. Then add the clams and white wine, bring to the boil and cover with the lid. Cook for 4-5 minutes or until all the clam shells have opened (discard any that don’t) and the prawns have turned pink.

Drain the pasta well and tip onto the cooked shellfish and toss together. Add the chopped parsley and season.

Pile into bowls, drizzle with your best extra-virgin olive oil, scatter with rocket and serve with a lemon wedge.

(Original recipe from How to be a Better Cook by Lorraine Pascale, HarperCollins, 2014.)

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It’s shellfish season so grab some clams and make some vongole! Obey the chilli quantities – we didn’t and burnt the lips off ourselves!

Linguine alle vongole (clams with linguine, garlic, parsley and white wine) – to serve 4

  • 350g dried linguine
  • 50ml extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 a medium-hot red Dutch chilli, seeded and finely chopped
  • 3 tbsp chopped flat-leaf parsley
  • 900g small clams, washed
  • 2 tbsp dry white wine

Cook the linguine in a large pan of well-salted boiling water for just 5 minutes.

Meanwhile, heat the olive oil, garlic and chilli in a small pan until the garlic starts to sizzle. Reduce the heat and cook gently for a couple of minutes to soften the garlic. Add the parsley and take off the heat.

Drain the pasta. Put the empty pan back onto a high heat and add the clams, the white wine and the par-cooked linguine. Cover and cook over a high heat, shaking occasionally, for about 3 minutes or until the clams have opened.

Take the lid off the pan and add the olive oil mixture. Simmer for another couple of minutes, if necessary, until the linguine is tender.

Wine Suggestion: Because it is Italian, we’ll stick to form and suggest either a herbally Inzolia from Sicily, or a more nutty Verdicchio. You need something light and fresh with a little minerality. Muscadet would also work a treat.

(Original recipe from Rick Stein’s Seafood, BBC Books, 2001.)

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