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Spaghetti with monkfish and clams

Arthur Potts Dawson from Market Kitchen
An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson

Spaghetti with monkfish and clams

Method

1. Cook the spaghetti according to packet instructions.

2. Meanwhile, heat the olive oil in a pan and add the dried chilli. Season the monkfish with salt and add to the pan. When the fish starts to whiten, add the clams, garlic, parsley and wine. Cover immediately with a lid and leave to steam for 3 minutes then take off the heat.

3. When the spaghetti is cooked, drain and return the clam pan to the heat. Add the spaghetti and toss. Season with salt and pepper.

4. Serve in pasta dishes with a drizzle of olive oil.

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Serves: 2

Prep: 5 min
Cook: 10 min

Ingredients
160g spaghetti
3 tbsp Olive oil, plus more for drizzling
1 dried chilli
1 small monkfish tail, skin removed, chopped into small chunks
handful clams
1 clove Garlic, thinly sliced
handful curly Parsley, finely chopped
small glass of dry White wine