The summer holidays are around the corner, so what better way to enjoy them than with these simple Italian-inspired dishes.
500kg live clams (vongole)
125ml extra virgin olive oil
4 cloves garlic, finely chopped
4 eschalots, finely chopped
1/2 tsp chilli flakes
60ml dry white wine
8 large green king prawns, peeled and chopped
400g spaghetti
1/2 bunch continental parsley
sea salt and freshly ground pepper
Serves 4
Clean clams by giving them a quick rinse in water. Heat the extra virgin olive oil over high heat in a large saucepan that has a tight-fitting lid, then add garlic, eschalots, chilli flakes and white wine and bring to boil. Add clams and cover.
Steam for 3-4 minutes, shaking saucepan until shells open, then add in prawn meat and mix through; it will cook quickly.
Meanwhile, cook spaghetti in plenty of boiling salted water until al dente and drain well.
Add spaghetti and chopped parsley to saucepan and toss through. Season with sea salt and freshly ground pepper, and serve.
7 vine-ripened tomatoes, peeled, deseeded and chopped
3 large garlic cloves, thinly sliced
2 tbsp continental parsley, finely chopped
2 small red chillies, deseeded and chopped
60ml extra virgin olive oil
1/2 tsp sea salt
8 boneless chicken thighs, skin off
cooked soft polenta, to serve
Serves 4
In a heavy-based frying pan that will fit chicken thighs snugly, place tomato, garlic, parsley, chilli, extra virgin olive oil, sea salt and 875ml water.
Bring to boil, reduce to a gentle simmer, cover and cook for 45 minutes. Remove lid, increase heat and cook until volume has reduced by half.
Add chicken and simmer gently for about 10 minutes, turn over and cook for a further 10 minutes, by which time it should be done. Remove pan from heat.
Place chicken pieces on cooked polenta, spoon sauce over and serve immediately.
HOT TIPS
* Pasta and seafood is such a wonderful combination. You can make the spaghetti dish with mussels instead of clams, or using only prawns.
* For a tasty seafood salad, simply add a dressing of herbs and chilli, lemon juice and extra virgin olive oil to cooked and shelled clams, mussels and prawns, then serve it all with cold pasta of your choice and a crisp glass of wine.
* Acqua pazza, or crazy water, is an Italian technique usually used for poaching fish, but this simple tomato sauce is also awesome for chicken.
* This dish can be served with boiled potatoes, rice or a green salad if preferred.
SOMETHING TO DRINK
Arneis
Originally from Italy, this classic white grape variety is an excellent match for seafood, particularly king prawns. Grown in the foothills of Victoria's King Valley, Pizzini Arneis ($24) is light and bright, with white floral perfume and fresh lemon and pear notes. This wine's refreshing acidity and citrus flavour are like a squeeze of fresh lemon over the dish.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.
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