clam, anise and squid ink pasta
2 tablespoons extra virgin olive oil, plus extra for drizzling 1 white onion, thinly sliced 3 cloves garlic, crushed sea salt and cracked black pepper 1kg clams (vongole), washed ¼ cup (60ml) anise-flflavoured liqueur ½ cup (125ml) water 50g unsalted butter 1 teaspoon fifinely grated lemon rind 400g fresh squid ink angel hair pasta
Heat the oil in a large, deep-sided frying pan over high heat. Add the onion, garlic, salt and pepper and cook, stirring, for 3–4 minutes or until softened. Working quickly, add the clams, liqueur, water and butter, and cover with a tight-fifitting lid. Cook for 4–5 minutes or until the clams have opened. Stir through the lemon rind. Cook the pasta in a large saucepan of salted boiling water for 2–3 minutes or until al dente. Drain. Divide between bowls, top with clams and sauce, drizzle with extra oil and sprinkle with salt and pepper to serve. Serves 4.