Insalata di Mare (4)

A simple seafood salad from Joe Trivelli, Head Chef at River Cafe.

Quick Clam Stew (2-4)

These delicious oily and garlicky clams are from ” Mezcla” by Ixta Belfrage. They can be served as a starter or a main. Instead of the chickpeas they can be tossed with pasta, or served with grilled bread or chips.

Clams with Parsley and Lemon (4)

These clams can be served on their own or with spaghetti for a classic spaghetti vongole. The recipe is from ” Butter” by James Martin.

Scandinavian Fish Soup (6)

A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!

Clams with Haricot Beans (2)

A recipe from ” The Food of Spain” by Claudia Roden.

Potato, Haddock and Clam Soup (6)

A recipe from Nigel Slater which he describes as a version of bouillabaisse for northern seas.

Sardinian Shellfish Soup (4)

A stew of mussels and clams served over chargrilled bread which I found in Rick Stein’s ” Meditteranean Escapes”.

Taglierini with Clams and Courgettes (4)

This weekend I am working my way through posting all the remaining River Cafe recipes I have enjoyed over the years so far. Here is another one from ” River Cafe Two Easy” by Rose Grey and Ruth Rogers. Looking through this cookbook i can see several more vegetarian pasta dishes i must try soon so look out for these.

Sue's Recipes and Other Stories

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