Gordon Ramsay serves a simple yet sophisticated dish that is guaranteed to turn midweek dining into a very special affair.
Preparation time: 20-25 minutes
Cooking time: 6-10 minutes
00g/1lb 2oz fresh clams, cleaned and rinsed
Extra virgin olive oil
1 red chilli, finely chopped
1 clove garlic, peeled and finely chopped
15g/½oz parsley, leaves picked and roughly chopped (stems reserved)
125ml/4½ oz white wine
125ml/4½ oz vegetable stock or water
400g/14oz fresh tagliolini
2 courgettes, trimmed and finely sliced into batons
1 pinch saffron strands
15g/½oz tarragon, leaves picked and roughly chopped
A squeeze of lemon juice, to serve
1. Check the clam shells are undamaged and tightly shut (or close tightly when tapped). Place the clams in a saucepan with a glug or the olive oil, the chilli, garlic, parsley stems, white wine and vegetable stock or water then cover with a lid. Cook over a medium heat until the clams begin to open. Take the pan off the heat and allow the liquid to cool. Remove the clams to one side then pass the liquid through a sieve, discarding the chilli, garlic and parsley stems.
2. Bring the clam stock to the boil as well as a deep pan of lightly salted water. Cook the pasta for 2 minutes in the boiling water then drain and add to the boiling clam stock for 2 minutes.
3. Add the butter to the pan along with the courgette batons, saffron, chopped tarragon and parsley and with a drizzle of olive oil. Swirl everything together then add the clams. Return the pan to the heat for 40 seconds or so to warm the clams through (discard any that haven't opened).
4. Season with salt and a squeeze of lemon juice before serving heaped into warm bowls.
Gordon Ramsay's pasta dish is just the thing to serve on his new Union Street Café collection – named after one of Gordon's restaurants – for British tableware brand Royal Doulton. The Union Street Café collection comprises plates, bowls, serving platters and mugs in blue or cream. Prices start at £6. Visit royaldoulton.co.uk and gordonramsay.com.