KALAMATA OLIVE AND CLAM LINGUINE
You can’t beat a quick pasta supper at the start of the week – especially when it’s bursting with authentic Mediterranean flavours.
We have teamed up with chef Ed Barrow of The Monday Pasta Club who has not only created Kalamata Olive and Clam Linguine for us but is also launching our new cookware giveaway.
You have the chance to win our Campden Casserole Pot 5.3L and Pasta and Steamer Insert Bundle worth £130 when you sign up to our newsletter.
“The pasta bundle not only looks beautiful in my kitchen, but its quality is undeniably high,” said Ed. I like to keep my kitchen equipment small but mighty, with pieces that do the job well and will last use after use.”
Made from the highest quality 18/10 stainless steel and suitable for use on all on all hob types, including induction. The bundle also includes a spaghetti server from the award-winning Signature range.
This casserole pot, pasta and steamer set is ideal for cooking the perfect pasta as well as for the healthy steaming of vegetables, meat or fish. The casserole pot is deep but tall, allowing for more room on the rest of the hob for additional saucepans.
INGREDIENTS (Serves 2):
30ml of extra virgin olive oil
1 large banana shallot, finely chopped
2 large garlic cloves, finely sliced
100g of drained, pitted Kalamata olives
Small sprig of fresh rosemary, finely chopped
150g of dried linguine
Large glug of dry white wine (75ml)
500g of fresh clams
80ml of single cream
Large handful of fresh parsley, to finish
2 wedges of lemon
METHOD:
Start by placing a Campden Casserole Pot 5.3L and Pasta and Steamer pan of well salted water on to boil for the pasta.
Meanwhile, add the extra virgin oil to a large sauté or frying pan and place on a medium heat. Add the shallot and fry for 4-5 minutes until softened and translucent.
Meanwhile, add half the olives to a pestle and mortar and crush into a rough paste texture. This could also be done in a food processor. Leave this to one side then slice the remaining olives in half.
Add the garlic to the cooked shallot and fry for a further minute. Tip in the olive paste along with the halved olives and rosemary. Stir together and fry for a further minute or two.
Start by placing a Campden Casserole Pot 5.3L and Pasta and Steamer pan of well salted water on to boil for the pasta.
Meanwhile, add the extra virgin oil to a large sauté or frying pan and place on a medium heat. Add the shallot and fry for 4-5 minutes until softened and translucent.
Meanwhile, add half the olives to a pestle and mortar and crush into a rough paste texture. This could also be done in a food processor. Leave this to one side then slice the remaining olives in half.
Add the garlic to the cooked shallot and fry for a further minute. Tip in the olive paste along with the halved olives and rosemary. Stir together and fry for a further minute or two.
Add the linguine to the boiling water and cook until al dente or according to the instructions on the packet.
Meanwhile, turn the heat down to low on the shallot mixture then add the wine and clams. Place a lid on the Campden Casserole and pasta steamer and let this gentle simmer and the clams slowly cook over a low heat for roughly 5-6 minutes or until they have just opened. By cooking them slowly this will stop them from becoming tough, bouncy, and overcooked.
Once the clams have opened, add the cream then turn off the heat.
Remove the pasta from the steamer when cooked and tip into the pan with the clams along with a splash of the pasta cooking water. Season with salt and pepper then sprinkle over the parsley Toss or stir everything together until everything is well combined.
Divide between 2 bowls and serve immediately with a big wedge of lemon squeezed over the top.
Add the linguine to the boiling water and cook until al dente or according to the instructions on the packet.
Meanwhile, turn the heat down to low on the shallot mixture then add the wine and clams. Place a lid on the Campden Casserole and pasta steamer and let this gentle simmer and the clams slowly cook over a low heat for roughly 5-6 minutes or until they have just opened. By cooking them slowly this will stop them from becoming tough, bouncy, and overcooked.
Once the clams have opened, add the cream then turn off the heat.
Remove the pasta from the steamer when cooked and tip into the pan with the clams along with a splash of the pasta cooking water. Season with salt and pepper then sprinkle over the parsley Toss or stir everything together until everything is well combined.
Divide between 2 bowls and serve immediately with a big wedge of lemon squeezed over the top.