It may seem unusual to use dried fruit with shellfish but I’ve in the past used raisins in a prawn dish with success. The chilli I used here was a very mild one but a hotter chilli would work, though you would need to decrease the quantity. If you wish you can toast the pine-nuts beforehand, but placing in a dry pan over a medium heat.
Note: the clams I used had already been purged by the fishmonger.
Ingredients (serves 2)
30g sultanas (or raisins)
75ml amontillado sherry
2 large cloves of garlic , finely sliced in to slivers
2 large mild red chillies, deseeded and cut across into thin strips (approx. 2 heaped tbsp.)
25g pine nuts
1 tbsp olive oil
800g clams
Fresh parsley
Method
Note: the clams I used had already been purged by the fishmonger.
Ingredients (serves 2)
30g sultanas (or raisins)
75ml amontillado sherry
2 large cloves of garlic , finely sliced in to slivers
2 large mild red chillies, deseeded and cut across into thin strips (approx. 2 heaped tbsp.)
25g pine nuts
1 tbsp olive oil
800g clams
Fresh parsley
Method
- Place the sultanas in a small bowl and add the sherry. Leave to steep for 15 minutes
- Heat the oil in a pan* and add the garlic slivers and chilli. Fry gently for a few minutes.
- Add the pine nuts and sultanas (including the sherry) and cook for a further few minutes
- Add the clams and stir gently occasionally until they open. It helps to add a lid to the pan. Discard any that remain closed.
- Serve garnished with parsley
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) go to restaurants I'd often order two starters for a two course meal.