Today something a bit different. Actually it’s ‘a bit different’ only because I had decided to cook clams with pasta but when I got home from the shops I realized I didn’t have any pasta – but I did have a packet of couscous with linseeds! The result is delicious and is made even more delicious by the addition of ‘the secret ingredient’. I am on a mascarpone and gorgonzola trip these days, especially the one made ‘al momento’ in my local cheese shop. Anyway I had a spoonful of it left over from yesterday so I added it to the cooked clams, it gives the clam juices a creaminess and slight tang that I find irresistible.
For 1 serving you need:
- 250 grams fresh clams
- 100 grams couscous (mine has linseeds in it, but whichever type you prefer will work fine)
- 1 clove garlic
- 3 cherry tomatoes
- about 30 ml extra virgin olive oil
- 1 heaped teaspoon mascarpone with gorgonzola
- chopped parsley
- freshly milled black pepper
Prepare the couscous according to the instructions on the packet. Put the olive oil, tomatoes, garlic and clams and a twist of black pepper into a pot, cover and cook over a low heat until the shells open. Stir in the mascarpone and gorgonzola. Arrange the clams (together with the liquid) on top of the couscous, season with freshly milled black pepper and a parsley and finish off with a generous drizzle of extra virgin olive oil. Buon appetito 🙂
Cook with Ellen in Puglia 