Clam and sorrel pasta

With its bright, tart flavour, sorrel is a great match for the gamey flavour of clams. Other ingredients like fennel, ginger and parsley make this an overall vibrant, interesting pasta dish.

Credit: Adam Liaw

• serves

  8

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 kg clams
• 500 g dried spaghetti
• 80 ml (⅓ cup) extra virgin olive oil, plus extra to drizzle
• 1 red onion, finely diced
• 1 fennel bulb, finely diced
• 3 garlic cloves, thinly sliced
• 20 g ginger, thinly sliced
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 150 ml white wine
• 1 lemon, juiced, to taste
• 2 bunches sorrel, leaves picked and roughly shredded
• ½ bunch parsley, leaves picked, roughly chopped
• ½ bunch tarragon, leaves picked, optional

Serves 8 as a starter

Standing time: 1 hour

Instructions

1. Place the clams in a large bowl and cover with cold water. Stand for 1 hour to purge any sand or grit. Drain and rinse well.
2. Bring a large saucepan of salted water to the boil for the pasta. Cook the pasta according to packet directions.
3. Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the onion, fennel, garlic and ginger and cook for 5 minutes or until soft. Add the chilli flakes and fennel seeds and stir until fragrant.
4. Add the wine and bring to the boil. Add the drained clams, cover and cook, shaking the pan regularly for 4 - 5 minutes or just until the clams open. Add the lemon juice, sorrel, parsley and tarragon. Add the drained pasta and a good drizzle of olive oil and toss to combine well. Check the seasoning and adjust if necessary. Serve immediately.

 

Photography by Adam Liaw.

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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.