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Cloudy bay clam spaghetti with chorizo and cider

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Ingredients

2kg Mixed Clams
2 Shallots Finely Chopped
1 Chilli Sliced
1 Clove Garlic Crushed
Olive Oil
50g Smoked Bacon Diced
100g Cured Chorizo Sliced
1 Cup Apple Cider
Cherry Tomatoes
1 Knob Butter
Fresh Herbs, Chopped Basil, Coriander, Parsley, Chives
1 Lemon
100g Cooked Spaghetti

Cloudy bay clam spaghetti with chorizo and cider

  • Medium

Ingredients

Directions

Steps

1
Done

Sweat the shallots, garlic and chilli in a large pot in a little oil for 5 minutes, then add the bacon & chorizo and continue to cook for a further 3 minutes.

2
Done

Add the clams followed by the cider, bring to the boil and place a lid on top to steam the clams. 

3
Done

After 5/6 minutes check the clams they should be open, if not cook a little more and once the majority have opened check to see if any are still closed, if so discard these from pot.

4
Done

Once cooked strain the juices from the clams and bring back to the boil in a small sauce pan, then whisk in the butter, season with black pepper and lemon juice and add herbs.

5
Done

Add the pasta to warm then carefully twist spaghetti into serving bowls then arrange the clams on top and finally pour over your buttery herb juices.

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