clam, anise and squid ink pasta

donna hay - - LOCATION . GET THE LOOK -

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.

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