France yet again has proved to be the perfect destination to satisfy all of my seafood cravings. Even better, this year included more oysters, mussels, crevettes, sea snails, shrimps and clams. The Arcachon basin is simply alive with some of the best seafood I have ever eaten and we will be returning there next year for more of the same.
Our apartment overlooking Arcachon bay was on the beach road itself which meant we could pop home for lunch but as you can imagine, we sacrificed space for location so the kitchen was tiny. Hence, we ate out ALOT as a family for the first time ever and I loved it!
On the three nights that I did cook, it had to be simple. First up was my usual CHILLI CRAB LINGUINE followed by LEMON & BASIL SPAGHETTI. The last dish I cooked was something I haven’t posted before but it is something so good I wanted to share it with you.
Spaghetti vongole. Spaghetti with clams. Seafood heaven for shellfish lovers like me. The perfect dish to prepare in a tiny holiday kitchen along with a beef tomato salad and lots of bread to dip into the pasta and the salad dressing. So, be generous with your oil and vinegar.
The clams for this dish are bought from the local covered food market. I just asked for clams for spaghetti vongole and they scooped me up a bag knowingly.
Before the recipe I must say that this years oysters were just sublime. The best were wild oysters fro the Isle d’Oiseau. They were all served simply with lemon, bread and butter. The very last night’s oysters were something to behold. Creamy, delicate bites of the sea.
- 25 g Butter
- 4 tbsp Olive oil
- 2 Large garlic cloves finely chopped
- 1/2 tsp Dried chilli flakes
- 1 glass Dry white wine
- 2 Handfuls of clams pre-soaked in water for a few hours in fridge to remove the grit,
- 1/2 Lemon zest & juice
- 1/2 bunch Flat leaf parsley finely chopped
- 200 g Spaghetti
- Parmesan to serve
Cook your spaghetti according to packet instructions and make the sauce while the pasta is cooking,
Heat the butter and oil in a wide shallow saucepan or frying pan with a lid (for later) and fry the garlic and chilli for a couple of minutes before adding in the white wine,
Turn the heat up to full and throw in your drained, de-sanded clams and cook with the lid on until they open up (3mins approx),
Remove the lid and add in the lemon zest, juice and chopped parsley,
- 5. Add in your cooked, drained pasta with a small amount of the pasta water and check seasoning.
- 6. Mix the clams with the spaghetti thoroughly and serve with Parmesan and a bowl to put the clam shells into.
The clams in this recipe could easily be replaced with mussels.