Surf Clams with Red Kimchi, Nduja Butter Sauce, Squid Ink Linguini & Sea Vegetables


Surf Clams with Red Kimchi, Nduja Butter Sauce, Squid Ink Linguini & Sea Vegetables
Using red kimchi and nduja, this recipe from Sage Restaurant offers a spicy twist on a classic linguini dish. 

Nduja & Kimchi Sauce: (makes 750gm)

500gm White onion – diced
10gm Garlic – crushed
100ml Olive oil
5gm Flaky salt
50gm Nduja paste
375gm Red kimchi

Sauté onions in oil with garlic until very tender. Add salt and Nduja and mix well. Mix in kimchi and set aside for later use.

Surf Clams:

50gm Linguini per person
250gm Clams per person (this recipe uses tua tua)
30ml White wine per person
30ml Fish stock
20gm Butter per person
Lemon to taste
Fresh parsley

1. Blanch linguini in water as salty as the ocean for 6-8 mins or 2 mins less than manufacturers instructions. Remove from water and allow to dry on a tray and chill (this will ensure the pasta has the opportunity to suck up the cooking

2. Place clams, 2 Tbsp per person of kimchi mix, wine and stock in a large pan with cold pasta and cover. Cook on a medium heat until the clams have only just opened. Remove the lid and clams from the pan and leave somewhere warm for a few minutes.

3. Reduce the pasta and broth slightly until beginning to thicken, add cold butter lemon and required stirring constantly to achieve an emulsified sauce. Add clams back in and season to taste and finish with fresh parsley.

4. Garnish with edible seaweed if desired.



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