It is quite shocking a) how expensive fresh clams are (£12 a kilo at our fishmongers in Oxford) and b) how little clam meat there is in half a kilo! Still, by the time it is distributed throughout the pasta, it is plenty, and it is surely the clam liquor that comes out when cooked with a glass of white wine that is the point of this dish. Simple and delicious, although Nigel says to remove the meat from all the shells, I left a few in the shell, so we could appreciate their 'impossible elegance' as Nigel puts it! Accompanied by an equally elegant Verdicchio from Italy, all in all a fine supper
Wow, that does look lush! Never tried clams, I'm so nervous about trying out new seafood it's almost funny.
ReplyDeleteI don't get why seafood costs so much so much either. I was given 2 packs of scallops yesterday. Sadly no recipe ready yet so I had to freeze them!