The secret to a good calamari dish is simple: the seafood must be fresh and cooked quickly to remain tender. Squid is often sold already cleaned, which saves a lot of preparation time. This healthf...

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No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

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Spicy spaghetti vongole With a kickin’ arrabbiata twist Clams cooked in white wine and a spicy arrabbiata sauce, this is my twist on an Italian classic.

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Chef Luke Matthews' (Chewton Glen, New Forest) Brill fillet with clams cooked in cider ¦ Saturday Kitchen

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