Spaghetti Vongole al Cartoccio

Serving 4, you’ll need… 1 kilo small clams A large handful of samphire A large handful of flat leaf parsley, leaves torn 2 cloves of garlic, finely diced 2 red chillies, deseeded and finely diced Roughly 250g of cherry tomatoes, quartered 1 glass of white wine 400g spaghetti Salt and pepper Olive oil Baking parchment   Method… Put a baking tray in the oven and … Continue reading Spaghetti Vongole al Cartoccio

Clams with Sea Greens & Courgette

This dish is a vegetable packed take on the traditional spaghetti vongole. I’ve used sea greens for their saltiness and crunchy texture and courgetti as a quick alternative to pasta. When buying clams, save time and ask the fish monger to scrub them for you, this way you just need to give them a quick rinse before cooking. Make sure to discard any clams that remain closed … Continue reading Clams with Sea Greens & Courgette