Level of difficulty EasySeason All year round
Heat stock in a saucepan over low heat and keep at a gentle simmer.
Place a large saucepan over high heat. Add clams and wine, and cover with a lid. Cook for 1 minute, then begin removing clams as they open. When all the clams are open, remove pan from heat and strain the cooking liquid through a fine sieve lined with muslin or a clean Chux cloth. Set aside.
Wipe pan clean, then add oil and heat over medium heat. Add garlic and chillies, and cook, stirring, for 1 minute or until fragrant. Add the strained cooking liquid and 80 ml hot fish stock.
Add noodles to pan, moving constantly with tongs so they don’t stick to pan. Add another 80 ml stock and continue stirring while noodles absorb the liquid. Continue adding stock and stirring for 5 minutes or until noodles are just cooked.
Return the clams to the pan, season to taste and toss gently to combine. Serve garnished with rosella leaf and seaweed.
Note
* Clams, vongole and pippies are available from fishmongers.
* Chinese rice wine (Shaoxing), rosella leaf and seaweed are from Asian food shops.
* Coconut oil is available from health food shops and Asian food shops.
* Sorrel and samphire are available from select greengrocers.
Drink 2012 Kilikanoon Mort’s Block Riesling, Clare Valley, SA ($22)
Photography by Brett Stevens. Drinks suggestions by Dan Coward.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.