Ingredients
- 20g butter
- 2tbsp olive oil
- 1 leek, washed well and thinly sliced
- 4 cloves garlic, crushed
- 125ml white wine
- 0.5 cup chicken stock
- 1 cup cream
- Large pinch of saffron threads, soaked in 50ml warm water
- 1kg clams, purged
- 400g good-quality spaghetti
- 2tsp fresh dill, chopped
- 3tbsp fresh parsley, chopped
- 0.5 lemon, juiced
- Salt & pepper
Recipe also works with:
Method
- Heat butter and oil in a large lidded saucepan then add leek, garlic and cook, stirring occasionally, over low heat for 10 minutes or until soft.
- Add wine and increase heat to medium. Cook until reduced by half.
- Add chicken stock, cream, and saffron mixture and simmer for 10 minutes or until sauce begins to thicken.
- Add clams, cover and cook for 5–8 minutes or until clams open. Discard any unopened clams.
- Meanwhile, cook spaghetti in plenty of boiling salted water until al dente, then drain well.
- Stir dill, parsley, and lemon juice into clam mixture, season to taste.
- Add spaghetti and toss gently to combine.
- Serve in shallow bowls.
Species used in this recipe
Pipi Mãori Name: Pipi
Pipi belong to the Mesodesmatidae family (clams).
Tuatua Mãori Name: Tuatua
Tuatua belong to the Mesodesmatidae family (clams). Related species: Two closely-related species are harvested as Tuatua: P. subtriangulata an ...