serves
8
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 kg clams
- 500 g dried spaghetti
- 80 ml (⅓ cup) extra virgin olive oil, plus extra to drizzle
- 1 red onion, finely diced
- 1 fennel bulb, finely diced
- 3 garlic cloves, thinly sliced
- 20 g ginger, thinly sliced
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 150 ml white wine
- 1 lemon, juiced, to taste
- 2 bunches sorrel, leaves picked and roughly shredded
- ½ bunch parsley, leaves picked, roughly chopped
- ½ bunch tarragon, leaves picked, optional
Serves 8 as a starter
Standing time: 1 hour
Instructions
- Place the clams in a large bowl and cover with cold water. Stand for 1 hour to purge any sand or grit. Drain and rinse well.
- Bring a large saucepan of salted water to the boil for the pasta. Cook the pasta according to packet directions.
- Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the onion, fennel, garlic and ginger and cook for 5 minutes or until soft. Add the chilli flakes and fennel seeds and stir until fragrant.
- Add the wine and bring to the boil. Add the drained clams, cover and cook, shaking the pan regularly for 4 - 5 minutes or just until the clams open. Add the lemon juice, sorrel, parsley and tarragon. Add the drained pasta and a good drizzle of olive oil and toss to combine well. Check the seasoning and adjust if necessary. Serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
