Photo by Annabel Langbein media
This is one of my all-time-favourite ways to cook clams, cockles, pipi and tuatua. For a classic version leave out the tomatoes. I prefer just to use the zest of the lemons and no juice to keep a more intense seafood flavour, but if you prefer a tangier finish add a squeeze of lemon juice. The recipe is easily halved for 4 people.
- Heat oil in a very large pot and sizzle garlic, lemon zest and chilli flakes for a few seconds. Add tomatoes and wine, bring to a boil then reduce heat and simmer for 5 minutes. Add shellfish, cover pot tightly and cook for 3-4 minutes, lifting the shellfish out into a bowl as they open. Discard any that remain closed and reserve the cooking liquid to use as a sauce for the pasta.
- Remove the meat from half of the shells, discard the empty shells, and reserve the meat in a bowl with the cooked whole shellfish. The shellfish and sauce can be prepared ahead to this point an hour or two before serving and chilled until needed.
- Bring cooking liquid sauce back to a boil just before you add the pasta. When ready to serve, cook the pasta in plenty of salted water for 3 minutes less than packet instructions. Drain and add pasta to the hot sauce, season with pepper, and return to a boil over a high heat until pasta is just al dente (2-3 minutes — it needs to still have a bite).
- Add reserved shellfish to heat through (about 1 minute). Add parsley, stir well to combine flavours, check seasoning and serve.
More seafood dishes from Annabel