Cherry tomato & caper spaghetti
A simple pasta dish with a hint of spice makes for a super satisfying supper
Steamed clams in saffron & spring green broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a starter
Skip to ingredients
- 700ml hot, low-salt chicken stock
- 75g diced chorizo
- 1 clove garlicthinly sliced
- pinch of saffronstrands
- 2 small heads of spring greensfinely shredded
- 1kg small live clamsor cockles, washed well
- 2 tbsp fresh parsleyfinely chopped
- 1 tbsp olive oil
- lemonwedges, to serve
Nutrition: per serving
- kcal156
- fat10g
- saturates2g
- carbs5g
- sugars3g
- fibre3g
- protein13g
- salt0.88glow
Method
step 1
Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.
step 2
Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.
step 3
Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.
