Pasta Vongole

Fresh clams are available from most good fishmongers. If you prefer, used canned clams, which are less messy to eat but not as attractive.


serves 4
675 g (1 1/2 lb) fresh clams or 1 x 290 g (10 oz) can clams, drained
400 g (14 oz) mixed seafood, such as prawns (shrimps), squid and mussels, defrosted if frozen
2 tbsp olive oil
2 cloves garlic, finely chopped
150 ml (1/4 pint) 2/3 cup white wine
150 ml (1/4 pint) 2/3 cup fish stock
2 tbsp chopped tarragon
salt and pepper
675 g (1 1/2 lb) fresh pasta or 350 g (12 oz) dried pasta


1. lf you are using fresh clams, scrub them clean and discard any that are already open.

2. Heat the oil in a large frying pan (skillet). Add the garlic and the clams to the pan and cook for 2 minutes, shaking the pan to ensure that all of the clams are coated in the oil.

3. Add the remaining seafood mixture to the pan and cook for a further 2 minutes.

4. Pour the wine and stock over the mixed seafood and garlic and bring to the boil. Cover the pan, reduce the heat and leave to simmer for 8 - 10 minutes or until the shells open. Discard any clams or mussels that do not open.

5. Meanwhile, cook the pasta in a saucepan of boiling water for 8 - 10 minutes or until it is cooked through, but still has 'bite'. Drain the pasta thoroughly.

6. Stir the tarragon into the sauce and season with salt and pepper to taste.

7. Transfer the pasta to a serving plate and pour over the sauce. Serve immediately.

Red clam sauce can be made by adding 8 tablespoons of passata (sieved tomatoes) to the sauce along with the stock in step 4. Follow the same cooking method.

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