Try this tonight – it’s the famous restaurant Rockpool’s Crazy Good Spaghetti With Prawns, Clams And Chilli Recipe.
For a tasty seafood salad, simply add a dressing of herbs and chilli, lemon juice and extra virgin olive oil to cooked and shelled clams, mussels and prawns, then serve it all with cold pasta of your choice and a crisp glass of wine. Acqua pazza, or crazy water, is an Italian technique usually used for poaching fish, but this simple tomato sauce is also awesome for chicken. This dish can be served with boiled potatoes, rice or a green salad if preferred.
Serves 4
INGREDIENTS
500kg live clams (vongole)
125ml extra virgin olive oil
4 cloves garlic, finely chopped
4 eschalots, finely chopped
1/2 tsp chilli flakes
60ml dry white wine
8 large green king prawns, peeled and chopped
400g spaghetti
1/2 bunch continental parsley
sea salt and freshly ground pepper
METHOD
1 Clean clams by giving them a quick rinse in water. Heat the extra virgin olive oil over high heat in a large saucepan that has a tight-fitting lid, then add garlic, eschalots, chilli flakes and white wine and bring to boil. Add clams and cover.
2 Steam for 3-4 minutes, shaking saucepan until shells open, then add in prawn meat and mix through; it will cook quickly.
3 Meanwhile, cook spaghetti in plenty of boiling salted water until al dente and drain well.
4 Add spaghetti and chopped parsley to saucepan and toss through. Season with sea salt and freshly ground pepper, and serve.
The Carousel thanks ‘Rockpool’ for this recipe.
