Foodtube
1 hr
Super easy
serves 6
Recipe From
Ingredients
4 fresh red chillies
olive oil
6 cloves of garlic, peeled
1 x 400g tin plum tomatoes
sea salt and freshly ground black pepper
500g spaghetti
a bunch of fresh flat-leaf parsley
4 squid with tentacles, cleaned
1.5kg clams, cleaned
100ml white wine
extra virgin olive oil
Method
Clams cooked in white wine and a spicy arrabbiata sauce, this is my twist on an Italian classic.
- Preheat a large griddle pan over a high heat, then add the chillies and cook for 20 minutes, or until blackened all over, turning occasionally. Transfer to a bowl, cover with cling film and set aside for around 10 minutes to cool.
- Once cooled, peel and discard the blackened skin, then halve and deseed. Heat a lug of olive oil in a medium frying pan over a low heat, then finely slice and add 2 garlic cloves. Fry for a few seconds, or until lightly golden, then add the chillies and tinned tomatoes, breaking them up with a spoon. Bring to the boil, then reduce to low and simmer for around 5 minutes. Season with salt and pepper, mash well with a potato masher, then set the arrabbiata sauce aside.
- Cook the spaghetti according to packet instructions in a large pan of salted boiling water over a high heat.
- Meanwhile, pick the parsley leaves and set aside for later, then finely slice the stalks. Halve the squid tentacles, thinly slice the tubes, then finely slice the remaining garlic. Preheat a large frying pan over a medium-high heat, add the parsley stalks, garlic, clams, wine and 2 large spoonfuls of arrabbiata sauce, then stir well. Add the squid and toss well to coat. Cover and cook for 3 to 4 minutes, or until the clams have opened.
- Drain the spaghetti, reserving a cupful of the cooking water, then add to the clams. Roughly chop and add the parsley leaves, toss well, adding a splash of the reserved cooking water to loosen, if needed. Stir in any remaining arrabbiata sauce if you fancy more of a kick, drizzle with extra virgin olive oil and serve straightaway.
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