Squid Ink Spaghetti with Clams, Lemongrass, Lime and Mint
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.