Creamy Clam & Crayfish Farfalle

Creamy Clams

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.

4 People


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.