Instructions
- In the base of a medium sized pan, set over moderate heat, warm the garlic and thyme in the olive oil till it starts to fry.
- Add in the diced fish and clams along with the verjuice and cover with a lid, allowing to steam for 3 to 4 minutes or till all the clams have popped open.
- Remove the lid, add in the cooked pasta, butter, torn fresh herbs, and tomatoes.
- Remove from heat, toss well, and serve. Sprinkle with chilli flakes for an extra kick!
Ingredients
500 gms De Luca spaghetti (cooked Al dente)
2 cups of cherry tomatoes, split in half and crushed with 1/2 teaspoon of sea salt flakes
5 cloves of garlic roughly chopped
5 sprigs of thyme
1/3 cup of Di Carlo Extra Virgin Olive Oil
1 kg of clams
500 g of firm white flesh fish, snapper, flathead, Hapuka, Ling
1/2 cup of verjuice or dry white wine
2 tablespoons of butter
1 cup of basil leaves
1 cup of parsley leaves
Dried chilli flakes (optional)
