Pasta Vongole

Preperation time: 10 mins
Cooking time: 15 mins
Serves: 4

Recipe Ingredients

675g fresh clams or 290g can clams, drained;
400g mixed seafood, such as prawns, squid, mussels, defrosted if frozen;
2 tbsp olive oil;
2 cloves garlic, finely chopped;
150ml white wine;
150ml fish stock;
2 tbsp chopped tarragon;
675g fresh pasta or 350g dried pasta.

Recipe Method

If using fresh clams, scrub them clean and discard any that are already open.

Heat the oil in a large frying pan and cook the garlic and clams for 2 minutes, shaking the pan to ensure all the clams are coated in the oil.

Add the remaining seafood mixture to the pan and cook for a further 2 minutes.

Add the wine and stock, bring to the boil and cover. Simmer for 10 minutes until the shells open. (Discard any that remain closed).

Meanwhile cook the pasta according to pack instructions. Drain.

Stir the tarragon into the sauce and season. Transfer the pasta to serving plates and pour over the sauce.