Soni had been craving seafood, so whilst doing some shopping I was lucky to find both fresh scallops and clams. It was unbearably hot so there was no way I was spending hours in the kitchen, so this is what we did:
Pan fried Scallops with Mozambican Masavaroo.
Clean the scallops, season with salt and lemon juice and flash fry in butter and olive oil until just done. Put them back in their shells and dress with the chili and serve with lemon wedges.
Spaghetti Vongole
Make a Soffrito:
Make a Soffrito:Take a small bunch of Italian parsley, 3 anchovy fillets and a handful of spring onions, chop finely. Crush 4 garlic cloves and chop roughly. Zest 1 large lemon and braise lightly with all the above.
When the onion is translucent, add white wine to taste (about half a bottle should do), as well as 3 or 4 chopped Roma tomatoes. Season.
In the mean time, whilst the tomatoes soften, ensure the clams are well rinsed and clean. Add the clams to the tomato mix with a handful or so of stoned Calamata olives, seal the pan with a tight fitting lid and steam on a moderate heat for 6 to 8 minutes or until the clams have opened.
Add some freshly chopped parsley and a dash of cream.
Serve on al dente Linguine - Enjoy!
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