200g unsalted butter, softened
¼ cup finely grated lemon zest
70g CHEF Fermented Pepper Paste
2 tbsp capers, chopped
25g CHEF Black Garlic Paste
10 portions of fresh spaghetti
2kg live clams
15ml CHEF Chicken Style Liquid Concentrate
+ 500mL hot water
3-4 parsley stalks
1 celery stick, diced
1 carrot, diced
¼ cup white wine
1-2 red chillis, finely sliced
½ cup chopped Italian parsley
Caramelised lemon wedges
Combine the soft butter, lemon zest, CHEF Fermented Pepper Paste, chopped capers, CHEF Black Garlic Paste and mix well.
Heat the CHEF Chicken Style Liquid Concentrate and water in a pot. Add parsley stalks, celery, carrot and white wine. Poach clams until the shells spring open*. Remove clams from the broth and set aside. Strain the broth and simmer for 5 minutes.
*Discard any clams that do not open.
Heat the oil and gently warm the chillis and parsley. Add the clams and enough chicken broth to make a juicy sauce.
Meanwhile, cook the spaghetti until al dente then drain and toss with ¾ of the black pepper and lemon butter.
Serve the spaghetti in shallow bowls, top with the warm clams and pour over a little juice. Serve with remaining black butter and fresh herbs. Garnish with caramelised lemon wedges.
Use MAGGI TASTE OF ASIA Chilli Garlic Paste instead of chilli for extra convenience.
Try this tangy peppery butter on steamed mussels.