Ingredients
Ingredients
2kg MSC Clams
200g spaghetti
50g butter
1 leek, finely chopped
1 onion, finely diced
1 courgette, thinly sliced
4 cloves of garlic, crushed
1 large glass of white wine
1 dollop of clotted cream or a good splash of double cream
Sea salt and cracked black pepper to season
Parsley to garnish
Grated parmesan to serve
Method
Method
- Bring your salted pasta water to the boil ready to cook your spaghetti.
- Sauté the leek, onion, garlic and courgette in butter for 5-10 mins until caramelised and softened. Season generously with salt and pepper. Next add the clams and white wine and cover with a lid to steam.
- Cook the clams for 8-10 mins until all the clams are open and stir well to coat in the sauce. Meanwhile cook your pasta.
- Add a dollop of cream to the clams and cook for a final 2-3 mins. Toss the cooked spaghetti together with the clams and sprinkle with parsley.
This September means it’s back to school time, and I’ve got the perfect midweek recipe for the whole family to enjoy, and for your children (if they are feeling more adventurous) to try a new species caught on UK shores. Bivalves like clams are known to some as super seafood, full of nutrients, and Omega-3s, as well as being an excellent protein source. I’m using clams, but you could also use cockles in this recipe. You can find MSC Certified clams and cockles from Poole Harbour in Waitrose on the fish counter – just look out for the blue MSC ecolabel. Remember that Sustainable choices mean…more fish in the sea, so this September and beyond, make sure you look for the blue MSC ecolabel when shopping for your fish and seafood.