Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Clams with harissa-spiced tomato and saffron orzo
Serves 10-12 AS PARTY FOOD Starters and mains
Ingredients
- 4tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 800g ripe baby plum tomatoes, halved
- 300ml dry white wine
- pinch saffron
- 1-2tsp caster sugar
- 1kg fresh clams, cleaned
- 1tbsp rose harissa paste (eg Belazu)
- 300g orzo pasta
- fresh basil, to garnish
Method
Supermarket clams are always pre-purged, but those from a fishmonger are best left in saltwater overnight, to get rid of any grit. Cooking the clams first, then draining and discarding the liquid would lose valuable flavour.
Heat the oil in a wok or deep frying pan over a gentle heat and add the onion and garlic. Cook for 5 minutes or so, until softened. Add the tomatoes and continue to cook for around 10 minutes or so, until the tomatoes are beginning to break down. Add the wine, saffron and sugar. Bubble for 3-4 minutes, then tip in the clams. Cover the pan with a lid and cook for 3-4 minutes, until the clams have opened. Stir in the harissa paste.
Cook the orzo in a large pan of boiling salted water (according to the packet instructions). Lift the pasta from the pan using a sieve and add to the hot sauce. Let the orzo and sauce cook together for a minute or so, then serve – garnished with fresh basil.
Advertisement