Clamming up

I love clams, well actually I love most shellfish, there is nothing like taking the first bite into a fresh oyster and getting the taste of the sea or eating a particularly succulent piece of crayfish with all its sweet natural juices. Being bought up in New Zealand, living by the sea it was like having your own fresh fish shop on your doorstep. When last visiting the web guru’s brother in Porto, I added to my list of favourite shellfish. We went to a restaurant in Matosinhos, a suburb of Porto and ordered the Seafood Platter which came with Percebes or Goose Barnacles. They look a little like a miniature prehistoric dinosaur foot and were absolutely delicious but even in a restaurant outside of downtown Porto, fairly expensive. Not surprising really when these shellfish are harvested in Northern Spain from the Costa da Morte or the Coast of Death, so named for the numerous fisherfolk who have lost their lives on these dangerous cliff faces harvesting these delicacies. If you get the opportunity to try them, don’t let the look of them put you off, I highly recommend them!

However not having had the opportunity to shop for fresh food and it not being the best of months for shellfish anyway, I found a tin of shelled clams in the cupboard and thought I would make Spaghetti Vongole which was so good I wanted to share it. Depending on how much sauce you like this recipe will serve 2-4 people. The web guru likes a lot of sauce with his spaghetti!

1 drained tin of shelled clams (John West is the only brand I’ve come across)

1 tin chopped tomatoes

1 drained tin of anchovies – chopped

1 tbsp oil

1 chopped onion

2 crushed or finely chopped cloves of garlic

½ tsp of dried chilli flakes (optional)

1 tsp of fennel seeds

½ tsp sugar or to taste

Gluten free or regular Spaghetti (I use Salute, available in Waitrose)

Put the oil in the pan and add the chopped onion, allow to soften for 2 minutes and then add the fennel seeds, chilli flakes and garlic. Cook for 5 minutes or until the onions start to go transparent and then add the chopped anchovies. Allow to cook and the flavours to mingle for another 2 -3 minutes and then add the chopped tomatoes and juice. Fill the empty can ¼ full with water and swirl round and add to the pan. Cook for 5 minutes or so to allow the tomatoes to mix properly and then add a pinch of sugar and taste and if necessary add a little more sugar to taste. You are looking for a rich tomato flavour with no bitter aftertaste but not sickly sweet either. Leave to simmer whilst you cook the spaghetti, remember if cooking gluten free you need plenty of water and an extra large pan to stop the pasta sticking. All gluten free pasta has different cooking times so please follow the instructions on the packet but once cooked serve on to plates and spoon sauce over the top – Buon Appetito!!