Servings: 2 · Prep Time: 15 mins · Cooking Time: 8 mins
Total Time: 23 mins
Salads & Starters | Lunch | Fibre
This delicious Italian (Venetian) clam and white wine dish, actually started off life as peasant food, but today it is a real favourite of foodies across the country. It works brilliantly when combined with konjac penne pasta.
- Fresh Clams (500g (in shells))
- Konjac Penne (200g)
- Cherry Tomatoes
- Garlic (2 cloves chopped)
- White Wine (splash)
- Fresh Chilli (1/2)
- Extra Virgin olive oil (3 tbsp)
- Parsley (handful chopped)
Open the penne and drain the water, then dry fry in in a pan over a medium heat for 30 to 60 seconds to remove some water. Leave to cool.
Rinse the clams in cold water for 2 minutes, discard any that are open.
Cut the cherry tomatoes into halves.
Heat the olive oil in a large pan and add the garlic and chilli, and fry for 5-10 seconds.
Stir in the tomatoes, add clams and a splash of white wine (optional), season with a pinch of salt and pepper. Bring to the boil.
Cover the pan and cook for 3-4 minutes until the clams are open. Add the penne and toss together with the freshly chopped parsley.
Serve in a bowl and drizzle with olive oil.