Razor Clam spaghettini
Added by kelvstan | Wed 28 Jan 2009 @ 12:03
- 2 heaped tablespoonfuls of finely chopped garlic
- 1 large yellow onion, finely chopped
- 1-2 fresh chillies, finely chopped
- A large handful of flat-leaf parsley, roughly chopped
- 1/2 a lemon
- Some olive oil
- 500g good-quality dried spaghettini or spaghetti
- 800g-1kg of razor clams, preferably the large ones,
cleaned and debearded
- 8-10 large king prawns, peeled, heads removed and deveined
(save the heads to make seafood or fish stock, very flavourful)
- 1/2 a cup of Chinese Cooking Wine; alternatively a large
wineglass of white wine.
- Salt and black pepper
First of all, soak clams in salted water for a few minutes. Drain and pick through the clams, removing any impurities and barnacles. Discard the bad and nasty-smelling ones, obviously.
Cook the spaghetti or whatever pasta you'd be using according to packet instructions in a large pan of salted boiling water. When cooked al dente, drain the pasta in a colander. To cook pasta al dente, simply cook pasta 1 minute less than packet instructions. And using salted water to cook pasta is a MUST.
While the pasta is cooking, heat a splash of olive oil in a large saucepan and cook the onions. Then add the garlic. Once the onions have turned a little translucent, throw in the clams and prawns with the white wine or Chinese Cooking Wine. Cover with a lid and give it a good shake. Cook for a couple of minutes until all the clams have opened. Discard the ones that remain closed. Toss in your cooked pasta and stir around, adding a little more olive oil if necessary. Squeeze some lemon juice and season to taste with salt and pepper while tossing the pasta around. Serve immediately.
To garnish and add a little more flavour to the pasta, sprinkle the chopped chilli and parsley all around and over the pasta.