Find all the flavours of the Mediterranean in this delicious seafood pasta. Always use what-ever fish is the freshest and best on the day and serve with crusty bread for mopping up all the lovely juices.
Serves: 4-6
INGREDIENTS
24 clams
600 grams firm white fish fillets
½ cup plain flour
sea salt and freshly ground pepper
3 tablespoons olive oil
knob of butter
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon sweet smoked paprika
pinch of chilli flakes
zest and juice 1 lemon
½ cup white wine or chicken stock
1 x 400 gram tin whole cherry tomatoes
2 tablespoons capers
¼ cup chopped flat-leaf parsley
To serve
300 grams dried fettuccine
METHOD
Put the clams in a bowl of cold water and soak for 10 minutes. Cut the fish into large bite-sized pieces.
Place the flour in a shallow bowl and season well with salt and pepper.
Heat the olive oil and butter in a wide sauté pan. Dust the fish in flour, shaking off the excess and cook until golden. Transfer to a plate, cover and keep warm. Do not wash the pan.
Add the onion, garlic, paprika, chilli and the lemon zest and juice to the pan, season and cook until the onion is tender. Drain the clams and add to the pan with the wine, tomatoes and capers. Increase the heat, cover and cook until the clams have opened, shaking the pan occasionally. Remove any clams that don’t open. Add the flat-leaf parsley and the fish with any resting juices back to the pan and gently combine.
Cook the fettuccine in a large saucepan of boiling, well salted water until cooked. Drain well and toss with a little olive oil.
To serve: Divide the fettuccine between bowls and spoon over the fish and clams. Serve with warm, crusty bread rolls. S
Cook’s tip: Use small mussels if clams are not available.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.