Squid Ink Spaghetti with Clams, Lemongrass, Lime and Mint
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
2 kilograms small clams
2 tablespoons vegetable oil
3 spring onions, thinly sliced
1 red capsicum, thinly sliced
2 tablespoons julienned fresh ginger
1 stalk lemongrass, very finely chopped
3 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
1⁄2 cup dry white wine
1⁄2 cup mint leaves
juice of 1 lime
200 grams squid ink spaghetti
METHOD
Clean any sand from the clams by putting them in a large bowl of cold water for 5 minutes. Drain and repeat once more.
Heat the oil in a large saucepan and cook the spring onions, capsicum, ginger, lemongrass, garlic and chilli for 5 minutes. Add the wine and clams, cover and cook until the clams have opened, stirring occasionally. Discard any that don’t open.
Cook the spaghetti in plenty of boiling, well salted water until al dente. Drain well and tip into the saucepan with the clams. Toss and stir in the mint leaves and lime juice. Tip into a large bowl and serve immediately with extra lime wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.