Squid Ink Spaghetti with Clams, Lemongrass, Lime and Mint
Photography by Nick Tresidder.
Serves: 4
INGREDIENTS
2 kilograms small clams
2 tablespoons vegetable oil
3 spring onions, thinly sliced
1 red capsicum, thinly sliced
2 tablespoons julienned fresh ginger
1 stalk lemongrass, very finely chopped
3 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
1⁄2 cup dry white wine
1⁄2 cup mint leaves
juice of 1 lime
200 grams squid ink spaghetti
METHOD
Clean any sand from the clams by putting them in a large bowl of cold water for 5 minutes. Drain and repeat once more.
Heat the oil in a large saucepan and cook the spring onions, capsicum, ginger, lemongrass, garlic and chilli for 5 minutes. Add the wine and clams, cover and cook until the clams have opened, stirring occasionally. Discard any that don’t open.
Cook the spaghetti in plenty of boiling, well salted water until al dente. Drain well and tip into the saucepan with the clams. Toss and stir in the mint leaves and lime juice. Tip into a large bowl and serve immediately with extra lime wedges.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!