Our little ears pasta is a hearty, Southern Mediterranean-inspired meal and it’s a fish stew and pasta dish all in one! Little ears pasta, officially known as orecchiette pasta, is the perfect partner for the squid, clams, chorizo and chilli and is great for mopping up all the delicious juices!
- 400g Orecchiette pasta
- 350g fresh mixed seafood selection
- 1 small pot clams, approx 250g
- 1 orange, skin pared and deseeded
- 1 lemon, pared and deseeded
- 1 medium hot red chilli
- 1 packet fresh chorizo (225g)
- 4 large cloves of rough chopped garlic
- 200ml Harvey’s Bristol Cream
- 1tbsp olive oil
- 1tbsp unsalted butter
- You will need:
- 1 deep frying pan with glass lid (essential)
Bring a large pan of boiling water to the boil, no salt.
Meanwhile slice the citrus fruits into thin rounds, about ¼ cm thick and deseed and slice half the chilli into thin rounds too.
Slice the chorizo into thicker rounds, about 1.2 cm thick.
In the pan, gently fry the citrus rounds on both sides until starting to turn golden brown. Set aside.
Meanwhile cook the orrechiette in the large boiling pan for 10-12 minutes.
Now fry the chorizo slices on both sides and set aside. Fry the seafood for two minutes and set aside. Turn up the heat to highest on the frying pan, add the Bristol Cream, garlic, chillis and all the clams.
Cover tightly with the lid and cook for 8 minutes before turning the heat off.
Check that all the clams have opened and toss any still closed.
Drain the pasta, add butter and four tablespoons of the clam’s cooking water. Serve on a sharing platter with the chorizo, seafood and citrus slices.
Top tip for making Little ears pasta with squid, clams, chorizo and chilli
Iceland sells amazing precooked frozen clams in tomato sauce which would work well here if in a rush. Just remember to defrost the night before