Inspired by Italian Frutta di Mare, this clam paleo style courgetti flavoured with salty samphire is a 5 minute healthy supper superstar.
Ingredients
Olive oil
1 medium courgette, julienned. Reserve the cores and dice them small.
25g marsh samphire
250g pre-cooked vacuum packed clams
2 cloves garlic, thinly sliced
pinch dried chilli flakes
Zest of half a lemon
½ Tbs pine nuts, toasted
fresh basil (optional)
Instructions
Heat a tsp of olive oil in a medium frying pan. Saute the diced cores of the courgettes for 2-3 minutes until softened. Add the garlic to the pan along with the chilli flakes. Cook for another 30 seconds or so to allow the garlic to cook before adding the samphire and the courgette ribbons. Give the pan a good shake to distribute the ingredients evenly and allow the whole thing to warm for a few minutes while the courgette ribbons cook. Finally add the cooked clams and lemon zest.
Plate up and scatter the toasted pine nuts along with a good dose of freshly ground black pepper and some fresh basil leaves if you have them to hand.
Notes
No need to add salt as the samphire has an incredible salty taste – as do the clams. If you have fresh clams you will need to cook them first – check with your fishmonger for best practice.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/clams-samphire-with-garlic-chilli-courgetti/