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Say yes to SHELLFISH

CLAMS WITH ADZUKI BEAN SPAGHETTI

Clams can be a little harder to find than other types of seafood, so source them from your local fishmonger. Look for hard-shelled clams that have a fresh seawater smell to them.

Serves 4

Preparation and cooking time: 1 hour, plus 30 mins dough resting time and 1 hour drying time

Per serving: 436kcal, 12.0g fat – 1.4g saturates – 58.2g carbs, 2.2g sugars, 23.1g protein, 6.0g fibre, 0.5g salt

For the spaghetti:

Semolina flour 250g, plus extra for dusting
Adzuki bean flour 90g
Salt ½tsp
Eggs 2 large
Olive oil 2tbsp

To assemble:

Olive oil 1tbsp
Garlic clove 1, finely sliced
Celery stalks 3, sliced
Clams 450g, rinsed
Lemon zest 1tsp, finely grated
Flat-leaf parsley 2-3tbsp, chopped
Micro salad 2-3tbsp, to garnish
Freshly ground black pepper

1 For the spaghetti: Combine all the spaghetti ingredients in a large mixing bowl or the bowl of a stand mixer. Add 2tbsp water and mix well until a dough forms, usually about 3-4 mins.

Turn out the dough onto a lightly floured surface and knead until smooth and soft, about 6-8

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