Clams in cider
January is a great month to eat Clams - we buy ours off the beach at Slapton - Cider and Seafood are a perfect marriage, and this recipe is simple and delicious..
1 tbsp olive oil
1 onion, chopped
3 fat cloves of garlic, chopped
3 mild chillies, deseeded and chopped (we get ours from the South Devon Chilli Farm)
8 rashers smoked streaky dry-cure bacon, chopped into ½cm pieces
500ml dry Heron Valley Cider
leaves from a big bunch of flatleaf parsley, chopped
Heat the olive oil in a casserole dish and fry the onion, garlic, chillies and bacon over a medium heat, stirring occasionally, until the onion has softened and the bacon is slightly crisp. Meanwhile, cook the spaghetti in plenty of boiling, salted water.
Add the clams to the casserole dish. Stir them into the onion and bacon mixture.
Add the cider, put on the lid and leave to cook for another couple of minutes until all the shells have opened (discard any that remain closed), giving the clams a stir once or twice. Stir in the parsley and season with black pepper. Drain the spaghetti and toss with the clam and cider sauce.