Pacific Cloudy Bay Clams vongole pasta
Photo by Emma Pascoe
This recipe feeds 6 as a starter or 4 as a main course. You can increase the amount of pasta to bulk this up.
- Caramelise the onions, ginger, garlic and chilli in the oil in a large, wide pot with 1 tsp flaky salt. Cook until nice and golden, stirring frequently.
- Meanwhile, bring a large pot of water to the boil, salted generously, for the pasta.
- Add the coconut milk to the onions and bring to a simmer. Put a lid on the pot and cook 5 minutes.
- Cook the pasta until just al dente, then drain into a colander. Don’t refresh, just leave it be.
- Bring the coconut broth to the boil and mix in the clams.
- Cook on high heat with a lid on the pot, stirring from time to time, until all clams are open. This should take 5-8 minutes, depending on their size, and the size of your pot. A large wide pot will let them cook more quickly. If you’re cooking various sized clams, add the largest first and the smallest last — allowing a few extra minutes for larger clams.
- Discard any clams that don’t open.
- Meanwhile, mix half the tomatoes with parsley and ¼ tsp coarsely ground black pepper to make a salsa.
- Add the remaining tomatoes and the cooked pasta to the pot and gently mix it all together.
- Cook another 20 seconds, then taste for seasoning.
- Ladle the clams and pasta into six pre-heated bowls.
- Spoon on the tomato salsa, then scatter with the coriander.
- Serve with a bowl for people to put their shells in, and make sure you serve with a soup spoon so people can drink the broth.
Read how Peter served these clams for 300 people at the 2017 Venice Biennale here.