600 grams firm white fish fillets
½ cup plain flour
sea salt and freshly ground pepper
3 tablespoons olive oil
knob of butter
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon sweet smoked paprika
pinch of chilli flakes
zest and juice 1 lemon
½ cup white wine or chicken stock
1 x 400 gram tin whole cherry tomatoes
2 tablespoons capers
¼ cup chopped flat-leaf parsley
300 grams dried fettuccine
Put the clams in a bowl of cold water and soak for 10 minutes. Cut the fish into large bite-sized pieces.
Place the flour in a shallow bowl and season well with salt and pepper.
Heat the olive oil and butter in a wide sauté pan. Dust the fish in flour, shaking off the excess and cook until golden. Transfer to a plate, cover and keep warm. Do not wash the pan.
Add the onion, garlic, paprika, chilli and the lemon zest and juice to the pan, season and cook until the onion is tender. Drain the clams and add to the pan with the wine, tomatoes and capers. Increase the heat, cover and cook until the clams have opened, shaking the pan occasionally. Remove any clams that don’t open. Add the flat-leaf parsley and the fish with any resting juices back to the pan and gently combine.
Cook the fettuccine in a large saucepan of boiling, well salted water until cooked. Drain well and toss with a little olive oil.
To serve: Divide the fettuccine between bowls and spoon over the fish and clams. Serve with warm, crusty bread rolls. S
Cook’s tip: Use small mussels if clams are not available.