serves
2
prep
30 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 24 escargot (snails) in tin
- 400 g clams
- 2-3 tsp olive oil
- 1 eschallot (French shallot), chopped
- 3 cloves garlic, chopped
- 125 ml white wine
- 4 ripe tomatoes, diced
- 1 small tin anchovies, drained and chopped
- 100 g jamon, diced
- 500 g cooked spaghetti
- ½ bunch parsley, chopped
- pepper
Instructions
- Wash snails thoroughly under cold water then drain. Soak clams in cold water for 10 minutes then drain. Set aside.
- In a saucepan, heat oil then cook eschallots without colouring. Add the chopped garlic and cook for 2 minutes without burning the garlic.
- Add clams to the pot then white wine. Cover with a lid and leave to cook until all the clams are open.
- Add tomato, anchovies and snails. Simmer for 15 minutes or until the tomatoes are cooked and liquid has a sauce consistency.
- Add the jamon and stir in pasta. Season with pepper and finish with chopped parsley.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
