PRAWN AND CLAMS IN A WHITE WINE AND TOMATO SAUCE SERVED OVER SPAGHETTI

 

Such a lovely dinner, quick, simple and full of flavour

 

(serves 2)

 

Ingredients

4 raw king prawns shell on

50g butter

ooil

1kg fresh raw clams

1 small onion fine diced

1 clove garlic grated

1 can chopped tomatoes

2 tbsp tom puree

1 bunch fresh parsley chopped

1 fish stock jelly stock pot

3 glasses white wine, (2 for you)!

2 ptn spaghetti

Sea salt and fresh black pepper

Parmesan cheese freshly grated

 

Put the pan of water on to boil and season with sea salt, once up to a rolling boil add the spaghetti to cook, approx 11 minutes, meanwhile melt the butter with a glug of ooil and pan fry the prawns tuning over to ensure even cooked all the way through, remove, cover with tin foil and leave to one side.  In the same pan gently pan fry the onion and garlic until soft, but not coloured, add the fish jelly stock and the tin of tomatoes, bring to a gentle simmer and stir occasionally, season with the salt and black pepper.  Add the chopped parsley, the sauce is now ready. 

 

In a separate pan bring up to a hot heat and add one of the glasses of white wine, you can just use water/stock if you want, add the clams and place the lid on to steam, these will take two minutes only to cook, after one minute add the prawns just bring the temperature back up.  Drain off the cooking liquid and add some to the tomato sauce.

 

To serve, drain the pasta and add to the sauce mix well, serve into your warm dish and then place the clams all around and over the dish and place the prawns piled high on top of the centre of the dish, sprinkle with more chopped flat leaf parsley, some fresh ground black pepper and a dusting of Parmesan cheese, pour a glass of chilled dry white wine and enjoy.