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20g butter

2tbsp olive oil

1 leek, washed well and thinly sliced

4 cloves garlic, crushed

125ml white wine

½ 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

½ lemon, juiced 

Salt & pepper

  1. 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.
  2. Add wine and increase heat to medium. Cook until reduced by half.
  3. Add chicken stock, cream, and saffron mixture and simmer for 10 minutes or until sauce begins to thicken.
  4. Add clams, cover and cook for 5–8 minutes or until clams open. Discard any unopened clams.
  5. Meanwhile, cook spaghetti in plenty of boiling salted water until al dente, then drain well.
  6. Stir dill, parsley, and lemon juice into clam mixture, season to taste.
  7. Add spaghetti and toss gently to combine.
  8. Serve in shallow bowls.

Recipe by Marco Edwardes, Auckland Seafood School