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Bucatini with clams, leeks & chilli
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400g No.1 Bucatini
1 tbsp olive oil
1 leek, finely sliced and thoroughly washed and dried
1 red chilli, finely sliced
3 cloves garlic, finely sliced
1 tbsp Kallø Organic Vegetable & Mixed Herb Stock Paste
1 unwaxed lemon, finely grated zest and juice
2 x 500g packs Big & Juicy Vietnamese Cooked White Clams, defrosted
1. Cook the bucatini according to pack instructions, then drain and keep a mug of the cooking water.
2. Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Once hot, add the leeks, chilli and garlic and cook for 3-4 minutes or until starting to soften.
3. Increase the heat and stir in the stock paste and lemon juice, before adding the defrosted clams. They are already cooked, but will need to be heated through until piping hot.
4. Add the drained pasta and toss well, adding a splash of the reserved cooking water to loosen the sauce. Once everything is hot, serve in bowls garnished with the lemon zest and plenty of fresh ground black pepper.
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