Sicilian couscous with clams

Sicilian couscous with clams

Couscous alla trapanese

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Sicily loves strong flavours, but this quite delicate dish is an exception. The use of couscous reminds us that the African countries are just across the water from Italy. Sicily was the only region in Italy to adopt Arab influences, probably because the Arabs ruled there for over 200 years. Couscous is very often served in Morocco and other northern African countries with a fish sauce.

Ingredients

Quantity Ingredient
6 tablespoons olive oil
1 garlic clove, peeled and finely chopped
1/2 teaspoon chopped fresh chilli, to taste
750g small clams, cleaned
50ml dry white wine
150g quick-cook couscous
300ml Fish stock
salt and pepper, to taste
1 tablespoon finely chopped fresh flat-leaf parsley

Method

  1. Put the oil in a large saucepan, and fry the garlic and chilli very briefly. Add the clams and put the lid on. Agitate the pan a bit until the clams open, about 4–5 minutes. Add the wine, and cook for a minute to evaporate the alcohol.
  2. Meanwhile, cook the couscous separately in 300ml of the stock, which will take about 4–5 minutes (see packet for instructions). It should still have some liquid in it.
  3. Mix the two pans together, and serve after tasting for seasoning. Sprinkle the brothy dishes with parsley. No Parmesan here.
Tags:
Antonio
Carluccio
pasta
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