Spaghettini with clams and chilli

INGREDIENTS

500 gms fresh clams
100 gms poached white fish
150 gms spaghettini
2 cloves garlic, finely sliced
Two small red chilies, finely sliced (remove the seeds for mild results)
½ cup parsley, finely chopped
3 baby zucchini’s, finely sliced into rounds
400 mls white wine
30 gms breadcrumbs
Olive oil


SERVES: 2

SERVING SUGGESTION
Serve with warmed bread & garlic butter & a green leaf salad

WINE: Joseph Pinot Grigio '10

METHOD

For the breadcrumbs: heat a little oil in a pan and add breadcrumbs. Cook over a medium heat until golden brown – be careful not to overcook as they will easily burn.

For the clams: Heat olive oil in a pan and add clams and wait for them to begin to open. Add chili and garlic and cook for a few minutes until soft but not coloured. Add wine and reduce by half. Cook spaghettini separately in salted water until al dente then add to the clam mix with a little pasta water. Toss pasta to emulsify the sauce. Add chopped parsley and garnish with breadcrumbs.