Happy Sunday morning! In a beautifully weird way I am lying in bed with a cup of tea as usual as I post this, except that this time the tea is some kind of weird twigs, sticks and leaves concoction, (just kidding, herbal) and I am lying in bed in Berlin with snow on the ground outside while back home Auckland is sweltering in the summer heat. Wherever you happen to find yourself this recipe that I developed and shot for the good people at Sileni fits the bill – with enough chilli kick to heat you up in winter, but enough lightness to suit a long, hot evening hanging out with friends, with the added bonus of being both healthy and delicious! I made it using The Straits Sauvignon Blanc following the most excellent principle that you should only cook with a wine you are happy to drink! Can’t wait to share some of my travel pics with you…and some recipes inspired by my trip, which has so far included a dumpling making tutorial with the most gorgeous Jiang Hongdi in Shanghai and a fabulous carrot soup in Berlin, ooh, and a marzipan and pear tart too!
500g spaghetti
¼ cup olive oil
2 cloves garlic, crushed
½ tsp dried chili flakes
800g clams, soaked in fresh water for 25 minutes
¼ cup The Straits Sauvignon Blanc
200g squid, cut into rings
18 raw king prawns, shelled
1 cup cherry tomatoes, roughly chopped
¼ cup flat leaf parsley, roughly chopped
1 tbsp extra virgin olive oil
Could this recipe actually be any easier!?! Cook pasta according to packet instructions then drain. Heat half of the oil in a large pot, add garlic, chilli, clams, and wine. Cook 5 minutes until all clams are open – if any don’t open, discard them. At the same time heat remaining oil in a large frypan and cook prawns and squid for 3 minutes. Add pasta, clams with cooking liquid and tomatoes. Toss together over the heat for a couple of minutes. Toss through parsley and serve with black pepper and a drizzle of olive oil. Serves 6
