Clams in Saffron and Caper Sauce
Serves 4, Prep and Cook: 15 mins
2 x 500g packets fresh, ready-to-eat vongole clams 50g butter, chopped 1 onion, finely chopped 1 long red chilli, finely chopped 3 cloves garlic, crushed 2 tblsps baby capers, drained ½ cup dry white wine ¼ tsp saffron threads 2 tblsps chopped fresh parsley ¼ cup lemon juice Warm crusty bread, to serve 1 Drain clams, reserving ¼ cup liquid from one of the bags.
2 Heat butter in a medium, deep, non-stick frying pan over a medium heat. Add onion, chilli, garlic and capers. Cook, stirring occasionally, until onion is soft.
3 Add wine and saffron. Bring to boil. Simmer for about 3 minutes, or until liquid is reduced by half. Add clam shells and reserved…
