> Recipes > Pasta

Turnip and clam orecchiette

Turnip and clam orecchiette

PT1H

Share recipe

hide story show story

Clams work so well with bitter flavours so this is an excellent marriage. The combination of salty clams, bitter turnips and a little kick of chilli is very moreish. This recipe is best if you can find turnips that still have their leaves. Asian supermarkets often sell Tokyo turnips, which would work well here. This recipe requires a little bit of fiddly work but is absolutely worth the effort!

This sauce would also be delicious served simply on a bruschetta or else on soft polenta. You could also add a pulse (such as cannellini beans) to the sauce to create a hearty soup.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Wash the clams thoroughly and discard any that are open or damaged. In a large saucepan that can hold the clams in more or less one layer, pour in 30ml of olive oil. Add one garlic clove and 4 parsley stalks and, once sizzling, add the clams along with the wine. Place a lid over the top and allow to steam for 3 minutes. At this point have a look to see if the clams have opened. If not, carry on steaming until they have. Once open, pour the clams into a colander, reserving the cooking liquor
2
Discard any clams that have not opened and pick the clam meat from the shells. Place in a bowl and pour the cooking liquor through a sieve over the clams
3
Dice the turnips to a similar size to the clams. Chop the remaining garlic, turnip stalks and parsley stalks quite finely, setting the turnip and parsley leaves to one side. Heat the remaining olive oil in a saucepan, then add the stalks and garlic. Let them fizz enthusiastically for 30 seconds, then add the diced turnips and chilli flakes. Stir well and reduce the heat to medium. Cook with the lid on for 5 minutes, stirring every now and then. You don't want the turnips to take on any colour
4
Roughly chop the turnip leaves and add them to the turnips. Replace the lid and cook for another 5 minutes. At this point, pour over half the clam liquor that has been sitting in the bowl with the clams, and allow to simmer for another 5 minutes. Taste the mixture and add salt and pepper if necessary
5
Boil the orecchiette in salted water according to the packet instructions. Chop the parsley leaves roughly. When the pasta is nearly cooked, warm up the turnip sauce and add the clams, along with enough of the remaining liquor to create a nice saucy, but not soupy, consistency
6
One minute before the pasta is cooked, drain it, add to the sauce and simmer gently. This allows the orecchiette to finish cooking in the sauce and allows them to absorb all the delicious flavours. The clams and turnips should nestle comfortably in the nooks of the orecchiette. Add the parsley and pour over the extra virgin olive oil
7
Serve in shallow bowls, making sure there's plenty of sauce in each one
Share recipe

Comments ()

Turnip and clam orecchiette

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.