Fresh clams are available from most good fishmongers. If you prefer, used canned clams, which are less messy to eat but not as attractive.
- 1 1/2 lb fresh clams or 10 oz can clams drained
- 14 oz mixed seafood such as prawns (shrimps), squid and mussels, defrosted if frozen
- 2 tbsp olive oil
- 2 cloves garlic finely chopped
- 1/4 pint white wine
- 1/4 pint fish stock
- 2 tbsp chopped tarragon
- salt and pepper
- 1 1/2 lb fresh pasta or 12 oz dried pasta
- lf you are using fresh clams, scrub them clean and discard any that are already open.
- Heat the oil in a large frying pan (skillet). Add the garlic and the clams to the pan and cook for 2 minutes, shaking the pan to ensure that all of the clams are coated in the oil.
- Add the remaining seafood mixture to the pan and cook for a further 2 minutes.
- Pour the wine and stock over the mixed seafood and garlic and bring to the boil. Cover the pan, reduce the heat and leave to simmer for 8 - 10 minutes or until the shells open. Discard any clams or mussels that do not open.
- Meanwhile, cook the pasta in a saucepan of boiling water for 8 - 10 minutes or until it is cooked through, but still has 'bite'. Drain the pasta thoroughly.
- Stir the tarragon into the sauce and season with salt and pepper to taste.
- Transfer the pasta to a serving plate and pour over the sauce. Serve immediately.
- Red clam sauce can be made by adding 8 tablespoons of passata (sieved tomatoes) to the sauce along with the stock in step 4. Follow the same cooking method.
Calories: 795 kcal
Carbohydrates: 69 g
Protein: 40 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 3598 mg
Potassium: 595 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 1533 IU
Vitamin C: 6 mg
Calcium: 129 mg
Iron: 6 mg