Clams and sopressa

Name: Clams and sopressa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ½ cup (100g) fregola (Sardinian pasta); 1 tbs light olive oil; 80g piece sopressa or other salami, chopped; 2 eschalots, thinly sliced; 3 garlic cloves, thinly sliced; 7cm piece (35g) ginger, thinly sliced; 1 long red chilli, halved lengthways; 1.5kg clams (vongole), rinsed; 2/3 cup (165ml) dry apple cider; 20g unsalted butter, chopped; ¼ cup chopped flat-leaf parsley leaves, plus extra leaves to serve; Juice of 1 lemon

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 21, 2001

Pork and shellfish are a perfect match. Use sopressa or your favourite salami, says Darren.

½ cup (100g) fregola (Sardinian pasta)
1 tbs light olive oil
80g piece sopressa or other salami, chopped
2 eschalots, thinly sliced
3 garlic cloves, thinly sliced
7cm piece (35g) ginger, thinly sliced
1 long red chilli, halved lengthways
1.5kg clams (vongole), rinsed
2/3 cup (165ml) dry apple cider
20g unsalted butter, chopped
¼ cup chopped flat-leaf parsley leaves, plus extra leaves to serve
Juice of 1 lemon

Method

1.

Cook fregola in a saucepan of boiling, salted water for 12 minutes or until tender. Drain and set aside.
2.

Heat oil in a saucepan over high heat. Add sopressa, eschalot, garlic, ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add clams and cider, then cover and cook, shaking pan occasionally, for 2-3 minutes or until clams start to open. Discard any clams that remain closed.
3.

Stir through the butter, chopped parsley, lemon juice and fregola.
4.

Transfer to a serving bowl, and top with extra parsley. Serve immediately.