Manila Clams, Mussels and Chilli Spagetti
Today I bought fresh clams and mussels from the market. First thought of making some traditional Mangalorean Marwai Sukka, but then decided to stick to his initial plan of chilli spaghetti with clams.
This recipe needs some saffron strands, fresh fennel (which I replaced with dried fennel seeds) and a glass of dry white wine apart from the more common kitchen ingredients. Before you start cooking, in the white wine (which you are not drinking ;) ) add a few saffron strands and mix well.
While your spaghetti is cooking according to the packet instructions, on the side take a pot and heat up some really good olive oil. When warm add chopped onion, garlic, dried chilli peppers and fennel seeds. Once the onion turns translucent, throw in your shellfish. Add the saffron-white wine mix, and close the lid for 5 mins for the clams to open up. I also put in a chopped fillet of Tilapia. This adds more depth to the seafood flavour.
As the rules for clams and mussels go, dispose off any clams and mussels that are open before cooking and closed after cooking. They can upset your tummy if consumed.
Lastly finish off with any of your favourite herbs like basil or parsley and some peas. Sprinkle some grated parmesan and voila!
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