Say yes to SHELLFISH
CLAMS WITH ADZUKI BEAN SPAGHETTI
Clams can be a little harder to find than other types of seafood, so source them from your local fishmonger. Look for hard-shelled clams that have a fresh seawater smell to them.
Serves 4
Preparation and cooking time: 1 hour, plus 30 mins dough resting time and 1 hour drying time
Per serving: 436kcal, 12.0g fat – 1.4g saturates – 58.2g carbs, 2.2g sugars, 23.1g protein, 6.0g fibre, 0.5g salt
For the spaghetti:
■ Semolina flour 250g, plus extra for dusting
■ Adzuki bean flour 90g
■ Salt ½tsp
■ Eggs 2 large
■ Olive oil 2tbsp
To assemble:
■ Olive oil 1tbsp
■ Garlic clove 1, finely sliced
■ Celery stalks 3, sliced
■ Clams 450g, rinsed
■ Lemon zest 1tsp, finely grated
■ Flat-leaf parsley 2-3tbsp, chopped
■ Micro salad 2-3tbsp, to garnish
■ Freshly ground black pepper
1 For the spaghetti: Combine all the spaghetti ingredients in a large mixing bowl or the bowl of a stand mixer. Add 2tbsp water and mix well until a dough forms, usually about 3-4 mins.
Turn out the dough onto a lightly floured surface and knead until smooth and soft, about 6-8
