De Gren­del Koet­shuis Sauvi­gnon Blanc 2010

House and Leisure Food - - FRONT PAGE -

500g spaghetti 8 cloves gar­lic, thinly sliced 4T olive oil 1 small onion, finely chopped 500g fresh clams, rinsed 500g fresh mus­sels, cleaned 5T fresh pars­ley,

finely chopped 2t salt 2t white pep­per

Serves 6–8

Cook the spaghetti in a large pot of salted wa­ter un­til While it is cook­ing, fry the gar­lic in the olive oil un­til brown but not burnt. Add the onion and stir un­til translu­cent. Add the clams and mus­sels, turn the heat to max­i­mum, put the lid on and steam for two min­utes. Re­move from the heat and shake the pan from side to side (this helps the mol­luscs open and dis­trib­utes the juices). Re­turn to the heat and cook for three more min­utes. Shake again. Drain the spaghetti and pour it back into the pot. Add the steamed seafood (dis­card any clams or mus­sels that haven’t opened) with its juices. Throw in half of the pars­ley and the sea­son­ing and toss. Gar­nish with the rest of the pars­ley.

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