Spanish food fever has hit; being in Barcelona inspired this meat and fish combo. Easy to make but super impressive.
- 300g clams, washed (tap on hard surface before cooking, if they remain un-open they are safe to eat)
- 70g chorizo, chopped
- 4 sprigs parsley, chopped
- 150g dried linguine
- 1 tsp olive oil
- 1 glass rosé wine
- Boil the pasta in a pot of salted water for 1minute less than the packet states.
- Meanwhile, heat the olive oil in a large pan on a medium-high heat.
- Add the chorizo and cook for 3minutes until slightly crispy.
- Add the parsley, clams and red wine, stir once, and then cover and simmer for 3-4minutes – the clams are cooked when they ping open.
- Uncover, mix in the linguine, and simmer for a further 1 minute so it can absorb all the juices.
- Season and serve.
Clams – high in protein, low in calorie, and high in the B vitamins for energy release, iron for protein and neurotransmitter synthesis, and magnesium for nerve function
Chorizo – Although relatively high in fat and salt, this meat is good for adding texture and flavour to meals.
Pasta – High in carbohydrates for a filling base, and high in fibre if a wholewheat spaghetti is picked.