Celeb chef Darren Robertson, of Three Blue Ducks fame, revives the snag.
CLAMS AND SOPRESSA
"Pork and shellfish are a perfect match Use sopressa or your favourite salami"
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)