This recipe also works great as a starter for 4. Clams should be closed when you use them. If any are open, or if any refuse to open after a good shake, then discard.
250g farfalle (bow) pasta 250g palourde clams in shell 150g crayfish tails 50g salted butter 2 garlic cloves, chopped 1 shallot, finely chopped 1tsp of each; smoked paprika, dried thyme, dried oregano 1/2 tsp white pepper 300ml double cream 200ml white wine 3 handfuls Spinach Grated parmesan Chopped parsley (optional)
Melt butter in a deep-frying pan and add herbs and spices, shallot and garlic. Cook for 2 minutes on medium heat Add the wine and cream and bring to a boil. Reduce and simmer on low for roughly 10 mins Meanwhile, cook your pasta in a separate saucepan Once the sauce has simmered, add clams to sauce, cover and cook, shaking occasionally until open (roughly 5 mins). Add spinach and crayfish and bring a gentle boil. Grate in parmesan Drain pasta and add to sauce. Serve with additional parmesan and parsley if desired.
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