200g soft butter
¼ cup finely grated lemon zest
¼ cup CHEF® Fermented Pepper Paste
2 tablespoons capers, chopped 1 tablespoons CHEF® Black Garlic Paste 10 portions fresh spaghetti
2kg live little neck clams ¼ cup CHEF® Lobster Liquid Concentrate + 500ml water
3-4 parsley stalks
1 celery stick, diced
1 carrot, diced
¼ cup white wine
2 tablespoons of olive oil 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 lobster stock, parsley stalks, celery and 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 chilli’s and parsley. Add the clams and enough lobster 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 for extra convenience
Try this tangy peppery butter on steamed mussels
Change out the CHEF® Lobster Liquid Concentrate for CHEF® Fish Liquid Concentrate