Verjuice, Vongles & Very smoky garlic.
Splash of Olive Oil
3 x Smoked Garlic cloves (normal garlic will do too)
500gsm of Waitrose ‘Big & juicy’ white clams
1/2 bottle of English Verjuice. Approx 200ml
A Handful of freshly chopped parsley
Sea Salt and Pepper to taste
1/2 a bottle of English Sparkling wine per person.
Heat a pan over a medium heat and add the olive oil
Thinly slice the garlic and add to the pan containing the hot olive oil.
Fry gently until the garlic is slightly brown.
Add the clams and pour over the Verjuice.
Add half of the chopped parsley and cover with a lid.
Bring to the boil and gently simmer for 5 minutes.
In the meantime,
Boil a pan of water and add salt.
Add the Tagliatelle, bring to the boil and simmer until ‘al dente’
Remove from the pan and drain the pasta.
Serve into bowls and top with the V.V.Vsg
Add salt and pepper to taste and then sprinkle the remaining parsley on
Serve with a glass or two of Sussex Sparkling or chilled dry white wine.