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Ingredients
2 tbsp olive oil
2 banana shallots, diced
2 cloves garlic, crushed
500 g clams
75 ml white wine
175 g raw peeled tiger prawns
4 large courgettes
juice of ½ small lemon
2 tbsp parsley, chopped
50 g Parmesan, finely grated
2 banana shallots, diced
2 cloves garlic, crushed
500 g clams
75 ml white wine
175 g raw peeled tiger prawns
4 large courgettes
juice of ½ small lemon
2 tbsp parsley, chopped
50 g Parmesan, finely grated
Method
- Heat the oil in a deep frying pan. Add the shallots and garlic and fry for 3 minutes. Add the clams and toss in the onions. Add the wine and bring up to the boil. Cover with a lid for 4 – 5 minutes until the clams have opened.
- Put the courgettes through the spiralizer to make spaghetti.
- Remove the lid and add the prawns. Bubble away over a high heat until they have turned pink. Add the courgettes and toss over the heat for about 4 minutes until just tender.
- Add the lemon, parsley and cheese. Season well, then remove from the heat.
