Pan Fried Salmon with Orzo, Clam and Tomato Pasta - James Martin Chef

Ingredients

• 6 salmon fillets
• 500g clams
• splash of white wine
• 200g orzo
• 25g olive oil
• salt and pepper
• 1 shallot, peeled and diced
• 1 red chilli, diced
• 4 cloves garlic, peeled and crushed
• 3 star anise
• 1 small bunch of basil, chopped
• 2 x 400g tinned tomatoes
• Bring a large pan of salted water to the boil. Cook the pasta as per pack instructions, then drain
• Pan fry the salmon in a drizzle of vegetable oil for 2 mins, then flip over, season and cook for another 2-3 mins.
• Add half the oil to a large pan with the shallot and wine, then pop in the clams, cover with a lid and cook for 4 mins.Drain over a bowl keeping the juices and remove half the clam meat.
• Heat a large frying pan to a medium heat, add the rest of the oil, chilli, garlic, basil, tomatoes and clam juice, and gently warm through for 2 mins. Add the clams and pasta, then season.