This recipe uses clams but feel free to swap them for any other shellfish, including mussels. Resist the temptation to eat them for every meal!
Words: Michael Van de Elzen
800g clams or cockles or other shellfish
1 punnet cherry tomatoes, quartered
zest and juice of 2 lemons
1 red chilli, finely chopped
1 cup red chard leaves, chopped
1 cup Italian parsley, chopped
4 tbsp olive oil
4 tbsp pecorino cheese, finely grated, plus extra for garnish
Time: 20 minutes
Heat a large saucepan until hot. Add the clams and half a cup of water and put the lid on. Cook for 1-2 minutes or until the clams open. Remove from the heat.
Reserve the cooking liquid, and pass it through a sieve to remove any grit. Cook the spaghetti according to the packet instructions. Drain and place in a large bowl.
Add the cooked clams, the cooking liquid, and all other ingredients. Mix. Serve topped with a little extra grated pecorino and chopped parsley.
This article first appeared in NZ Lifestyle Block Magazine.