If you’re lucky enough to live by the sea, you might be able to forage one of the stars of this dish yourself. New Zealand clams are deliciously fat and bring an unmistakable taste of the ocean to this deliciously Kiwi meal created by clever Auckland chef Kevin Blakeman that’s easy to whip up in less than half an hour.
I think this is a great recipe for someone who’s not overly confident in the kitchen and wants to impress . A lot of people are scared by seafood, but as long as you don’t overcook clams, and discard any that don’t open, they are simple.
We’ve just headed into lime season too, so try and get super-fresh limes if you can. Kevin used Te Puna limes which have plenty of juice in them.
Te Puna Lime and Clam Spaghetti
Serves four. Ready in 20 minutes.
- 400-500g spaghetti
- 100ml cooking oil
- 1 red onion, finely sliced
- 1 red chilli, deseeded and diced
- 8-10 clams per person
- 1 cup white wine
- 3 Te Puna limes, zest and juice
- 10 cherry tomatoes
- 30g coriander, chopped
- 30g parsley, chopped
- 50g olive oil
Bring a large pot of water to the boil. Add salt and pasta and cook following the packet instructions.
While pasta is cooking, heat the cooking oil in a large frying pan or two small pans.
Add the onion and chilli. When they are softened stir in the clams and then add the wine and lime juice.
Cover with a lid and cook for five minutes until the clams have opened. Discard any clams that do not open.
Drain the cooked pasta, add to the clam mix and combine thoroughly.
Add the tomatoes, lime zest, coriander, parsley and olive oil and season with salt and pepper. Mix again and serve.