CLAM, BACON AND FENNEL LINGUINE

AvatarGH InternQuick & easy

Delight your guests with the fresh flavour of these easy dishes

INGREDIENTS

  • 30ml oil or coconut oil
  • 1 onion, peeled and diced
  • 1 garlic clove, crushed
  • 4 bacon rashers, cubed (optional)
  • 1 fennel bulb, sliced
  • 500g clams, cleaned
  • 80ml white wine or fish stock
  • 5ml lemon or lime zest
  • 500ml cream or light coconut milk
  • 10ml cornflour slaked in 30ml cold water
  • salt and ground black pepper
  • 400g wholewheat linguine or spaghetti, cooked

TO SERVE:

  • lime wedges
  • fresh fennel fronds
  • 1 red or green chilli, thinly sliced

METHOD

  1. Heat the oil in a large heavy-based pan. Gently fry the onion for 3–4 minutes.
  2. Add the garlic and bacon (if using) and fry for 3 minutes. Stir in the fennel and cook for 2–3 minutes.
  3. Increase the heat and add the clams and white wine or stock. Cover and steam for 3–4 minutes, or until the clams have opened. Discard any clams that haven’t opened.
  1. Stir in the lemon zest, cream and cornflour mixture. Cook for 4–5 minutes until the mixture thickens slightly. Season to taste with salt and pepper.
  2. Add the cooked and drained linguine and toss well.
  3. Serve in warmed bowls with lime wedges and topped with fennel fronds and chilli.

(Serves 4)

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