Tuesday 9 May 2017

Prawn & Clam Spaghetti

When it comes to having a quick dinner or lunch, pasta is always a great option. Whether you're using fresh or dried pasta, this recipe shouldn't take you any longer than 20 minutes. Prawns and clams are readily available almost everywhere, so you're able to enjoy this tasty recipe in the comfort of your own home. I used small prawns but king prawns work great with that meatier texture of theirs.

If cooking the shellfish is a daunting for you don't panic. It' just a case of tossing in the pan and letting the pan do the work. The fresh shellfish tastes incredible in this recipe. The warmth from the chilli, the fresh lemon zest cutting through the creamy pasta and the succulent clams and prawns make this a perfect summer dish.


Ingredients:                                                                                                                      (Serves 2)

200g cooked spaghetti
100g fresh shelled prawns
16 fresh clams
1 tomato, concassed
1/2 onion, finely diced
1 clove garlic, finely chopped or pureed
1/4 large red chilli, finely chopped
Pinch of chopped parsley
Pinch of saffron or 1/4 tsp turmeric
50ml white wine
60ml stock, vegetable or fish
50ml double cream
20g butter
1/2 lemon, zested

  • Cook the spaghetti till al dente, then drain and toss with a little oil to stop it sticking together.
  • Heat the butter in a saucepan pan, over a medium heat and sweat off the onion, the chilli and the garlic (if using turmeric add now).
  • Once sweated down, add the prawns and clams. Turn the heat up and pour in the white wine, cover with a lid. 
  • Shake the pan occasionally until the clams open. Once they've opened add the stock and saffron if using. 
  • Pour in the cream and reduce a little until the sauce starts to thicken. Add the spaghetti and the tomato concasse.
  • Once the spaghetti is fully heated through again, add the chopped parsley and serve.
  • Add a little shaving of lemon zest for that clean fragrant taste to go with your shellfish.


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