Weeknight recipes:

Celeb chef Dar­ren Robert­son, of Three Blue Ducks fame, re­vives the snag.

Sunday Tasmanian - Tassie Living - - NEWS -

CLAMS AND SOPRESSA

"Pork and shell­fish are a per­fect match Use sopressa or your favourite salami"

SERVES 4

½ cup (100g) fre­gola (Sar­dinian pasta) 1 tbs light olive oil 80g piece sopressa or other salami,

chopped 2 es­chalots, thinly sliced 3 gar­lic cloves, thinly sliced 7cm piece (35g) ginger, thinly sliced 1 long red chilli, halved length­ways 1.5kg clams (von­gole), rinsed

cup (165ml) dry ap­ple cider 20g un­salted but­ter, chopped ¼ cup chopped flat-leaf pars­ley leaves, plus ex­tra leaves to serve Juice of 1 lemon

Cook fre­gola in a saucepan of boil­ing, salted wa­ter for 12 min­utes or un­til ten­der. Drain and set aside.

Heat oil in a saucepan over high heat. Add sopressa, es­chalot, gar­lic, ginger and chilli. Cook, stir­ring, for 1 minute or un­til fra­grant. Add clams and cider, then cover and cook, shak­ing pan oc­ca­sion­ally, for 2-3 min­utes or un­til clams start to open. Dis­card any clams that re­main closed.

Stir through the but­ter, chopped pars­ley, lemon juice and fre­gola. Trans­fer to a serv­ing bowl, and top with ex­tra pars­ley. Serve im­me­di­ately.

NU­TRI­TION • 34G PROTEIN • 6G SAT FAT • 16G CARB • 5G SUG­ARS • 555MG SODIUM • 305 CAL (1285KJ)

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