Method
Pre heat ovet to 1200c
Add into a small saucepan garlic, chilli, cover with oil, cover with a lid and cook in the oven for 1hr or till garlic is soft. Remove chillies and 1/3 of the extra virgin olive oil. Blend the rest till smooth and creamy and set aside.
Heat oil into a large frying pan, when hot add clams, stir well and cover with a lid and cook for 2min. Add wine and cover again with lid and cook till clams have opened. Remove 2/3 of clams shells and just keep the meat.
Bring plenty of salted water to the boil, when boiling add pasta and cook as per packets suggestions, drain and toss immediately in the sauce for 1 minute
Remove from heat, add creamy garlic chilli sauce and chopped black garlic and toss well till combined.
Serve with a generous amount of grated bottarga and baby parsley leaves
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Pre heat ovet to 1200c
Add into a small saucepan garlic, chilli, cover with oil, cover with a lid and cook in the oven for 1hr or till garlic is soft. Remove chillies and 1/3 of the extra virgin olive oil. Blend the rest till smooth and creamy and set aside.
Heat oil into a large frying pan, when hot add clams, stir well and cover with a lid and cook for 2min. Add wine and cover again with lid and cook till clams have opened. Remove 2/3 of clams shells and just keep the meat.
Bring plenty of salted water to the boil, when boiling add pasta and cook as per packets suggestions, drain and toss immediately in the sauce for 1 minute
Remove from heat, add creamy garlic chilli sauce and chopped black garlic and toss well till combined.
Serve with a generous amount of grated bottarga and baby parsley leaves
