Prep Time: 20 minutes
Serves: 2 people
Ingredients
1ptk Omega Clams
½ ptk Linguini pasta
40ml Extra virgin olive oil
6 Garlic cloves
1 Red chilli
½ tsp Dried chilli flakes
150ml White wine
100ml Clam liquid (reserved from the packet)
40g Butter
30g Italian parsley
1 Large tomato
½ Lemon (juice only)
Pinch of salt and pepper
Method
Remove the clams from the packet, strain the clam liquid through a sieve and keep to one side.
Remove the clam meat from half of the shells and place into a bowl, keep the remaining clams in their shells.
Place a large pot of water on to boil, add a good pinch of salt to the water.
Finley chop the garlic, cut the chilli in half lengthways and remove the seeds then finely chop. Rough chop the Italian parsley including the stalks.
Cut a criss-cross using a sharp knife on the base of the tomato. Once your water in the pot has come to a boil, add the tomato for 20 seconds, remove and plunge into ice water. Peel off the tomato skin, cut into 1/4s, remove the seeds and then dice into squares.
Add your pasta to the boiling water and boil for 8 minutes. Or per directions on the packet.
While your pasta is cooking, heat a large pan to a medium heat.
Add the extra virgin olive oil and then add the chopped garlic, chilli and dried chilli, cook for about a minute then add the white wine and reduce by half. Add the clam liquid then add the clam meat and clams.
Bring the sauce to the boil and add the butter and stir through.
Add the chopped tomato, parsley and a squeeze of lemon juice. Check the seasoning and adjust with salt and pepper if needed.
Strain off the pasta, move the clams to one side of the pan then add your pasta to the sauce to coat.
Using a fork or tongs add the pasta to two serving bowls
Spoon the remaining clams and sauce over the pasta and serve.
Recipe created by A Tasty Kitchen