C L A M, F E N N E L & L E E K P A S T A
There’s something about summer and seafood. The season brings with it a sense of abundance with fresh flavours packing a punch. A creamy dish sweetened with leek and white wine, our clam, fennel and leek pasta is the perfect dish for a summer dinner outdoors.
See our recipe below…
P R E P T I M E : 15 C O O K I N G T I M E : 2 0 S E R V E S : 4
|I N G R E D I E N T S||M E T H O D|
2 x 500g packets Vongole clams
1 cup finely sliced leek
1 medium fennel, finely sliced, fronds reserved
1/2 cup dry white wine
375 grams fresh linguine
125 ml thickened cooking cream
1/2 cup fresh parsley leaves
Step 1: Rinse clams well in cold water and drain.
Step 2: Melt butter in a large frying pan over medium heat.
Add the leek and fennel and cook for 8 minutes or until soft.
Add wine and cook until it has almost evaporated. Add clams
to the pan, cover with a lid and cook for 8 minutes or until the
clam shells open.
Step 3: Meanwhile, cook pasta according to packet instructions,
drain and keep warm.