CLAM & MUSSEL LINGUINE
This hearty dish from The Hive Beach Café Family Cookbook is the perfect family dinner for this weekend. All children love pasta and the fun they’ll have picking the meat from the mussels and clams, and mopping up the delicious creamy sauce with hunks of bread make this a real teatime treat. The good news is this recipe is incredibly simple to make and, so long as you use fresh shellfish (readily available from your local fishmonger) as opposed to the vacuum-packed variety sold in the supermarket, it’s phenomenally tasty. Serve it up in a large bowl set in the middle of the table, add some pasta servers and watch everyone dig in.
1 stick lemongrass, crushed
2 cloves garlic, chopped
750ml double cream
1 large onion, diced
1 large glass white wine
1 bunch coriander, roughly chopped
Combine the lemongrass and garlic with the double cream and set aside for at least 1 hour to allow time for the flavours to infuse.
Wash the mussels and clams in cold water and discard any that do not close when tapped.
Bring a large saucepan of salted water up to the boil and add the linguine. Cook for 3–4 minutes if you’re using fresh pasta; 15 minutes if you’re using dried. Drain and set aside.
Preheat a large frying pan or wok, and drizzle in a little olive oil. Add the onion and white wine then put in the mussels and clams, and cover. Cook for 5 minutes or so, then pour in the lemongrass-and-garlic cream. Cook for another 8–10 minutes until the sauce has reduced and started to thicken, and the shellfish have opened.
Discard any mussels and clams that remain closed. Season to taste.
Add the drained linguine to the pan then sprinkle in the coriander. Mix well and serve in a large bowl with hunks of fresh, crusty bread on the side.
This recipe is from The Hive Beach Café Family Cookbook, published on 10 December by Bristlebird Books, price £16.99. To pre-order a copy, click here.