TURBOT WITH LITTLENECK CLAMS, SQUID & PRIMAVERA VEGETABLES - Cuisine Magazine - From New Zealand to

Ingredients

• 350g littleneck clams
• 1 whole turbot (approximately 1.2-1.8kg)
• 500g fresh squid
• 2 tablespoons canola oil
• 2 tablespoons butter
• 4 spring onions, sliced
• 4 asparagus spears, sliced
• 100g snow peas, sliced
• 100g green beans, sliced
• 1 tablespoon extra virgin olive oil
• 50g ‘nduja paste
• 2 cloves garlic, sliced
• 200ml white wine
• juice of ½ lemon
• 2 tablespoons flat-leaved parsley, chopped
• 2 tablespoons chervil
• 2 tablespoons chives
• purple or green basil, to serve