Serves 3-4
1 pack clams
Olive oil
1 clove garlic, crushed
1 large onion, chopped finely
1 red pepper, chopped finely
Pasta shells
Chicken stock
1 small tin peeled and deseeded tomatoes
1 bay leaf
A little chopped parsley
A few strands of saffron
Salt & pepper
-
Rinse
clams thoroughly under running water
as every now and then they might
be a touch gritty. If using frozen
clams do this after defrosting.
-
Sauté the
onion, garlic and red pepper in the oil
for 1 minute
then reduce
heat, cover and cook for 20 minutes.
-
When
the onion has been cooking for 10 minutes
or so, start the pasta cooking
in boiling water. Add last five ingredients
to the onion and cook on a fairly high
heat for 5 minutes,
uncovered.
-
Drain
the pasta and return to its pan. Add the
stock and the clams.
-
Cook
for 10 minutes over a medium heat.
This recipe was kindly provided by and
is copyright of The
Fish Society. Visit
their website for excellent seafood products
delivered to your doorstep (UK only)
and more tasty fish and shellfish recipes.
You can also contact The Fish Society
by email.
