Crayfish & Clam Linguine - Cuisine Magazine - From New Zealand to the World
I have always enjoyed putting combinations together that are kind of yin and yang price-wise. It’s a way of serving something special while not blowing the budg
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Ingredients
- 1 x 454g packet dried linguine
- ⅓ cup (80ml) extra-virgin olive oil, plus extra to drizzle
- 2 tablespoons finely diced garlic
- 2 chillies, finely sliced, or a pinch of dried chilli flakes
- 2 tablespoons finely chopped preserved lemon rind
- ⅓ cup roughly chopped capers
- 36 littleneck clams (cockles or similar)
- ½ cup (125ml) white wine
- 2 cooked crayfish, meat picked and roughly chopped
- ½ cup (15g) chopped flat-leaf parsley
- 25g butter
- freshly ground black pepper
- warm crusty bread, to serve
- lemon halves, to serve
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