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Spirale, Clams and Prawns

by Rose Gray, Ruth Rogers from River Cafe Cook Book Easy

Using spirale pasta, this seafood recipe is super simple to create. The dish marries clams and prawns with chilli, garlic, lemon, olive oil and white wine.

From the book

Rose Gray, Ruth Rogers


Fusilli can be used as an alternative to spirale. Peeled prawns preserved in brine, or frozen, are equally good for this recipe.

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320g spirale pasta
1kg clams
250g peeled prawns
3 garlic cloves
1 fresh red chilli
100g rocket leaves
Extra virgin olive oil
150ml white wine

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Peel and finely chop the garlic, seed and chop the chilli, and roughly chop the rocket. Wash the clams.

In a large thick-bottomed pan with a lid, heat 3 tbs olive oil and add the garlic, cook until soft, then add the clams and wine. Cover and cook until the clams have opened, about 2 minutes. Discard any that remain closed. Add the prawns, rocket and chilli and cover again to wilt the rocket. Keep warm.

Cook the pasta in boiling salted water until al dente. Drain, and add to the clams. Heat together for a minute, season and drizzle with olive oil.

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