Clam pasta with gremolata topping is an Italian triumph. The light seafood is perfect with pasta and won’t leave you feeling uncomfortably full. The zesty and aromatic gremolata is the ideal finishing touch.
Clam pasta with gremolata topping
Ingredients
- 1kg clams
- 30ml (2 tbsp) olive oil
- 5ml (1 tsp) ground paprika
- 1 red chilli, seeded and thinly sliced
- 250ml (1 cup) dry white wine
- 400g linguini or spaghettini, cooked and drained
- 50g butter
- salt and freshly ground black pepper, to taste
Gremolata
- 60ml (¼ cup) fresh flat-leaf
- parsley, chopped
- zest of 1 lemon
- 30ml (2 tbsp) fresh white breadcrumbs, toasted
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper, to taste
Instructions
Rinse the clams under cold running water. Place them in a container and cover with cold water. Chill for at least 1 hour.
Drain the clams and rinse. Place them in a large saucepan and just cover with hot water. Cover and bring to the boil over a medium heat. Cook until the clams open, about 5 – 8 minutes. Drain and reserve 250ml (1 cup) of the liquid for later use. Set the clams and shells aside, discarding any that have not opened.
Heat the oil in a wide pan and add the paprika and chilli. Cook for 1 – 2 minutes.
Add the wine and cook to reduce, for a further 3 – 5 minutes. Add the reserved cooking liquid, pasta, butter and clams. Season and cook for 3 – 4 minutes.
To make the gremolata, combine all of the ingredients together. Sprinkle over the clams and serve hot.
Notes
To drink: An unwooded Chardonnay doesn’t overpower delicate seafood. Try Brampton’s fresh and fruity Unwooded Chardonnay.
