Ingredients (10 portions)PreparationAdvance Preparation
Warm Serving Plates.
Method
1. Prepare clams and discard any with open shells. Keep in clean water in refrigerator until required.
2. Cook pasta as per manufacturers instructions.
3. Place a wok over a medium to high heat add the oil and bring to a high heat, Saute the shallots, garlic and chilli for 2 minutes with out colour, add the clams and cover with a lid. Cook the clams until they open.
4. Strain the clams through a colander. Pour any juices back into the pan along with the shallots, garlic, chilli, water and shellfish finishing bouillon.
5. Toss the drained pasta through the clam mix. Twist a portion of pasta round a carving fork and lay centre of plate, spoon over some clam mix and finish with a sprinkle of fresh chopped basil.
Handy hint
If clams aren’t available mussels would be a good alterative. Cream could be added instead of water for more decadent sauce.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
| 
