Thursday, 18 August 2011
I am currently in dispute with my internet provider so have no access....Ive got so many post's to write and really hate not being able to update my blog, its so fustrating but hopefully will be back on in the next few days. Love you all and can't wait to get back to my much loved blog!!!xxxx
Thursday, 4 August 2011
I adore seafood and had a massive craving for some but due to not getting paid until next week I didn't have the funds to buy any which made me sad but then I remembered that I had a big jar of clams from 'carluccios' in my cupboard and that made me happy, hoary! I adore the taste of clams, they remind me of being in Portugal picking through a huge pot of them, drinking cheap but great wine whilst watching the sun set over the sea...sigh...
I also happened to have a large jar of 'Soup de Poissons' which is fantastic stuff that mainly comes from France and I highly recommend you try some as it's fantastic quality, it can be eaten on it's own or used as a base for bouillabaisse or a pasta sauce and I thought it would work really well as a sauce base for my clams.
I'm not usually a fan of seafood from a jar or a tin but was amazingly surprised at how delicious the clams were.
To make my lovely clam pasta I started off by putting some spaghetti on to boil and then put everything together I needed for my sauce, I got two small red chilli's off my little chilli plant and chopped them, chopped 3 garlic cloves and three fresh tomatoes that all went into a deep non-stick frying pan with some olive oil to saute for a few minutes.
Only a small amount of spaghetti needed as I'm the only person eating due to my boyfriend hating seafood because he's mentally ill.
Next I added my clams and about a quarter of a jar of the 'Soup de Poissons' and let it cook for about a minute and a half before adding my spaghetti that I had left relatively al dente because that's how I like it but cook it for longer to suit your taste of course.
To finish it off you would normally scatter some freshly chopped parsley but as this was store cupboard clam spaghetti we make do with what we have and I have a chive plant so snipped a few bits off that and it went really well together. In an ideal world I would have liked white wine to have been added to the sauce but hey ho it was still really delicious without and most defiantly the best store cupboard meal I have ever made!