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Egg noodles with oysters and clams with tomato and coriander salsa

Rosemary Shrager from Kitchen Showdown With Rosemary Shrager
Rosemary Shrager's splendid recipe combines egg noodles with tasty seafood in a tomato and wine sauce, topped with a spicy salsa

Egg noodles with oysters and clams with tomato and coriander salsa

Method

1. To open the oysters; using an oyster knife, twist to break the hinge. Remove the top shell by slicing along the underneath with a knife to release the muscle.

2. Carefully pour the juice into a bowl and put the oyster into another bowl. Reserve 1 oyster shell and discard the rest.

3. To make the salsa: Put all the ingredients into a bowl and season well with salt and pepper. Chill until ready to serve.

4. To make the sauce; pour the white wine into a large pan and bring to the boil. Add the clams and bring back to the boil. Cook for about 5 minutes until they have all opened.

5. Strain, reserving the wine.

6. Remove half the clams from their shells and reserve the other half for garnish.

7. Heat half the olive oil in a large frying pan and cook the shallot and garlic until softened.

8. Stir in the tomatoes and tomato purée, add the reserved wine and allow to simmer until the mixture begins to thicken.

9. In another pan heat the remaining olive oil and fry the oysters for a second. Remove from the pan and set aside.

10. To make the egg noodles; mix together the flour, egg, water and salt to form a supple dough.

11. Roll out to 8 on a pasta machine and cut as noodles.

12. Cook in boiling salted water for 3 minutes. Drain and toss in the butter.

13. Add the noodles to the tomato sauce.

14. Stir in the shelled clams, oysters and parsley and season well with salt and pepper.

15. To serve; put into a serving bowl and spoon the salsa on top. Garnish with the remaining clams and the oyster shell.

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Serves: 4 as a starter

Prep: 30 min
Cook: 25 min

Ingredients

For the egg noodles

200g ‘00’ pasta flour
1 egg
2 egg yolks
1 tbsp water
1 pinch Salt
20g Butter

For the sauce

8 Oysters
150ml White wine
400g clams, beards removed
4 tbsp Olive oil
1 shallot, finely chopped
2 garlic cloves, chopped
4 Tomatoes, skinned, seeds removed and finely chopped
1 tsp tomato purée
2 tbsp Parsley, chopped

For the salsa

3 Tomatoes, skinned, seeds removed and finely chopped
2 tbsp chopped Coriander, leaves and stems
1 chilli, seeds removed, very finely chopped
1/4 red onion, finely chopped
2 tsp rice wine
1/2 tsp caster sugar