Tea tree-roasted littleneck clams, garlic and tomatoes
|1 sheet||Seaweed, rinsed and soaked in water|
|1 kg||Southern clams|
|1 head||Garlic, smashed into individual cloves|
|5||Tomatoes, vine-ripened, deseeded and chopped|
|¼ cup||Soy sauce, or tamari sauce|
|¾ cup||Extra virgin olive oil|
|1 tsp||Black pepper - ground|
|1 handful||Flat leaf parsley, roughly chopped|
|5 slices||Ham, torn into pieces|
|2||Tea tree twigs|
|320 g||Linguine pasta, al dente|
- In a preheated 190C oven, place sheet of drained kombu on baking sheet. Place garlic on top and roast until cloves are soft.
- Meanwhile, lay twigs of tea tree in roasting pan and scatter over washed clams.
- Remove kombu from garlic, run under cold water and lay over clams. Roast clams in oven until they open. Remove meat from shells, place in bowl with tomatoes, soy, olive oil and flat-leaf parsley.
- "Pop" garlic from skin, add to bowl with black pepper, ham and heated pasta. Toss together and serve.