Squid with Chilli and Clams

Name: Squid with Chilli and Clams
Ingredients: 250 ml sake; good bunch flat-leaf parsley or Thai basil; 4 large squid (uncleaned weight approx. 225 g each); 40 palourdes or cherrystone clams (approx. 600 g); 4–6 tablespoons olive oil; 1 dried red chilli pepper; 4 cloves garlic, squished with flat of knife

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

I tend to get my fish from the fishmonger and get him to clean the squid; but you can buy it ready-cleaned at the supermarket. If you don’t have any sake to hand (again, my supermarket stocks it) then use dry sherry.

Ingredients

40 palourdes or cherrystone clams (approx. 600 g)
4 large squid (uncleaned weight approx.

Fish course
Pescatarian
Gluten-free

Method

Rinse the clams under the cold tap, throwing out any that are cracked, damaged or which stay open. Slice the squid into rings. Put the oil in a wide saucepan (which has a lid, though you don’t need it yet) on a high heat. When hot, add the garlic and crumble in the dried, whole, chilli pepper. Stir well, then add the squid and fry, stirring, for about a minute, until the glassy flesh turns a de