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
Ingredients
500 gms gluten-free 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 Awesome Food Company Cook with me 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)
