Clams, bacon and fettuccine

Tamara West

For a dinner in a dash, Warren thinks clams.

Ingredients

4 rashers	Bacon
3	Spring onions, chopped
1 Tbsp	Ginger, finely grated
1 Tbsp	Olive oil
2 ½ kgs	Clams, washed (Main)
½ cup	Tomato passata, or pasta sauce
1	Lemon, freshly zested and juiced
2 cups	Fettuccine, hot and cooked
1 handful	Fresh coriander, chopped

Directions

1. Gently fry bacon, spring onions and ginger in olive oil until cooked.
2. Add clams and cook, stirring constantly until they open. Add passata (or pasta sauce) and lemon zest and juice and heat through.
3. Add fettucine, a handful of chopped coriander and some fresh pepper. Toss well to serve.

Check out Warren's other mussel and clam recipes

• Mussels in white wine sauce
• Healthy mussel and brown rice salad
• Mussel, buttercup and apple soup