recipes
Spaghetti with clams, fennel and a hint of chilli
Serves: 4
2011-11-14
Ingredients
- 1 tbsp olive oil
- 25g butter
- 1 fennel bulb, trimmed and finely chopped
- 1 onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 2 or 3 sprigs fresh thyme
- 1 glass white wine
- 800g clams, cleaned and washed
- 400g spaghetti, cooked
- 3 tbsp chopped parsley
- Zest and juice of a lemon
Method
Heat the oil and butter in a large frying pan, and gently sweat together the fennel, onion, garlic and chili for about 10 minutes, till soft. Add the clams, fresh thyme, white wine and season well. Place on the lid and continue to cook for a few minutes, shaking the clams around from time to time. When the clams are almost cooked, add in the chopped parsley, lemon zest and juice, and the cooked spaghetti and cook for a further minute. Serve immediately in large pasta bowls.
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