LAMS SEAFOOD RECIPES

Steps:

• 1. Preheat the oven to full whack.
  2. Rinse your clams under cold running water and pull off any seaweed. Make sure the shells are all tightly closed. Spread out in a roasting tray.
  3. Slice the chillies and unpeeled garlic lengthways, then scatter over the clams. Pick over the rosemary leaves, then drizzle everything with olive oil and pop in the oven.
  4. Roast for 5 to 6 minutes, or until the shells start to open.
  5. Turn the tray around to make sure the clams cook evenly, then return to the oven until all the clams are open.
  6. Remove them from the oven and squeeze over the juice from half a lemon. Using tongs, lift the clams onto a serving dish and spoon any tray juices over the top.
  7. Drizzle with extra virgin olive oil and serve with crusty bread. Cut the remaining lemons into wedges and serve on the side for squeezing over.

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
• Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
• Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
• Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
• Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.