RICHARD BRIGGS PHOTOGRAPHY
Cloudy Bay clams Featuring Cloudy Bay ‘Diamond Shell’ clams, orzo, Peter’s Chorizo and cherry tomato, this delicious seafood dish is sure to delight. Ingredients:
Method:
2 kg Cloudy Bay Clams ‘Diamond Shell’
Bring pot of water to the boil, add a good amount of salt, so it tastes like sea water. Once boiling, add the pasta and cook until al dente (9-10 minutes). Drain the water set aside.
2 x Chorizo from ‘The Swiss Butcher’
1 x large handful Fresh Parsley, chopped
Chop the chorizo in small chunks and fry on a medium heat until crispy and some of the oil has come out. Pick out the chorizo and add the oil to the cooked pasta in a bowl, so the pasta will be coated in the oil and add the lemon zest.
1 x punnet Cherry Tomatoes
Roast the cherry tomatoes in an oven with a little oil, salt and pepper until just soft.
200 gm Orzo Pasta
2 x cloves garlic, chopped Local Olive Oil Flaky Salt
Put a large pot on the stove, put on full heat. Once hot, add the olive oil with the thyme, chilli flakes and garlic. After 10 seconds, add the clams and white wine. Put a lid on the pot and let steam until the clams are just open.
2 x Sprigs of Fresh Thyme
Now assemble the plate. Put two tablespoons of orzo in the middle. Put clams on top and drizzle a bit of the stock over the orzo. Scatter the chorizo over the clams. Put a couple of cherry tomatoes on top. Sprinkle some chopped parsley over the dish and a little flaky salt.
1 x Good Splash of White Wine
Enjoy!
Zest of 1 lemon 0.5 Teaspoon Chilli Flakes
47
