Serves 2 | Prep time: 10 mins | Cooking time: 25 mins
- 1 Large Shallot
- 20g Butter
- ½ Butternut Squash
- Small bunch of thyme
- 1 Garlic Cloves
- 1 Small Red Chilli
- 50ml Double Cream
- 40g Parmesan (grated)
- 500g Manilla Clams
- 100ml White Wine
- 180g Dried Spaghetti
- ½ Lemon (juice)
- 15g Fresh Parsley
- Olive Oil
- Salt and Pepper
- Wash and scrub the clams thoroughly under running cold water.
- Discard any that are open or damaged.
- Keep them in the fridge until you are ready to cook them.
Make Squash Sauce
- Peel and finely dice the shallot.
- Heat a large saucepan and add the butter.
- Sweat the shallot in the butter for 5 minutes until it has softened.
- Slice the butternut squash in half lengthways, peel it and dice into 2cm cubes.
- Add the squash to the softened shallot and a splash of water and cover the pan with a lid.
- Cook for 15 minutes until the squash is soft.
- Stir the squash every 5 minutes and the water will evaporate.
- Pick the thyme leaves and finely chop them.
- Peel and crush the garlic clove.
- Slice the red chilli in half lengthways, remove the seeds and finely dice it.
- Add the chopped thyme, crushed garlic clove and diced chilli to the softened butternut squash and cook for 2 minutes.
- Put the pan on a low heat, add the double cream and stir to combine it with the squash mix.
- You can roughly mash the softened squash with the wooden spoon to make it into a purée.
- Add the grated parmesan and stir to combine the sauce.
- Keep the sauce warm on a low heat as you cook the spaghetti and clams.
Cook Spaghetti & Clams
- Cook the spaghetti according to the packet instructions.
- Add 2 tbsp of table salt to the boiling water that you are cooking the spaghetti in.
- Wash and pick the leaves of the parsley and roughly chop them.
- Set the chopped leaves aside for later.
- Whist the spaghetti is cooking, cook the clams.
- Heat 1 tbsp of olive oil in a large frying pan and heat to a high heat.
- Add the clams and white wine, keep the pan on a high heat and put the lid on.
- Shake the pan until the clams have opened (about 2 minutes).
- Discard any clams that remain closed.
- Strain the clam cooking juices with a sieve and into the butternut squash sauce.
- Take the clams off the heat and put the lid on keeping clams warm until you are ready to plate up.
- Put the squash sauce with the strained clam cooking liquid on a medium-high heat and reduce it down until you have a thickened sauce.
- When the spaghetti is cooked lift it from the cooking liquid and into the squash saucepan. Keep the pasta cooking liquid!
- Combine the spaghetti with the warm sauce and the lemon juice.
- Toss to combine it.
- Add a little of the pasta cooking liquid if you want to make the sauce creamier.
- Season with salt and pepper and add the chopped parsley.
- Add half of the clams to two serving plates, top with the squash spaghetti and the rest of the clams.
- Drizzle with extra olive oil and season with black pepper.
Recipe by our wonderful Cornish based guest chef: Ali Pumfrey