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Spicy and creamy clam and kelp pappardelle
This pasta dish is rich, creamy and full of umami, thanks to the kelp in the bright-green cream sauce and garnish. It also includes Talisker whisky which has a sea-salty nose making it the perfect addition to the dish. It also pairs seamlessly with any seafood, so having a glass with the dish will complement it perfectly.
SERVES
4
Ingredients
Kelp Cream
- 1/2 tablespoon canola oil
- 1/2 shallot, finely chopped
- 1 small clove garlic, finely chopped
- 1/4 teaspoon chili flakes
- 1 1/2 cups whipping (33%) cream, plus extra if needed
- 1/4 cup dried kelp, rinsed (soak the kelp in water for 10 minutes to rehydrate)
- 2 tablespoon Talisker 10 year Single Malt whisky
- 1 tablespoon apple cider vinegar
- Sea salt, to taste
Clams and pappardelle
- 3 lbs clams
- 1 lb dried pappardelle or fettuccine
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon unsalted butter
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1/4 cup white wine
- 3 tablespoon sliced fresh basil
- 1 cup spinach
- 3 tablespoon dried kelp
Directions
Kelp cream
- Heat oil in a large saucepan over medium heat, add shallots and garlic and sauté for 30 seconds, until fragrant.
- Add remaining ingredients except for salt, bring to a simmer over medium heat and cook for five minutes. Remove pan from heat and cool slightly.
- Transfer mixture to a blender or food processor and process until smooth. Strain purée through a fine-mesh sieve.
- Thin out, if desired, with a little extra cream. Season to taste with salt.
TIP: Can be made ahead and refrigerated.
Clams and pappardelle
- Put clams in a colander and rinse under cold running water.
- This will purge the clams and they will release some of the sand and grit that may be left inside and out. Discard any that are open
- Keep chilled until needed.
- Bring a large saucepan of salted water to a boil over high heat and add pasta.
- Cook until al dente, according to manufacturer’s instructions.
- Meanwhile, heat oil and butter in a large frying pan over medium-high heat. Add garlic and shallots and sauté for five minutes, until tender and translucent. Pour in the wine and bring to a boil.
- Add clams, cover and cook for two minutes, just until the shells open up. Discard any that don’t open. Add kelp cream and cook for another two minutes, until warmed through. Stir in basil, dried kelp, spinach and crushed red pepper (if using).
- Drain pasta and stir it into a pan of clams.
- Transfer to a large serving bowl and serve family style. Enjoy!
