The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Linguine with clams and Schaefer beer


You'll need

125 ml dry white wine 1 kg littleneck clams (see note) 200 gm dried linguine 2 pimientos de Padrón (see note) 60 ml (¼ cup) olive oil 2 spring onions, thinly sliced, plus extra to serve Finely grated rind of 1 lemon and juice of ½ A good dash of Tabasco 2 tbsp finely chopped flat-leaf parsley   Toasted breadcrumbs 1 tbsp butter, coarsely chopped 40 gm fine sourdough breadcrumbs

Method

  • 01
  • For toasted breadcrumbs, melt butter in a frying pan over medium heat, add breadcrumbs, season to taste and stir until golden and crisp (5-6 minutes). Remove from heat and set aside.
  • 02
  • Bring half the wine to the simmer in a large glass-lidded saucepan over high heat. Add clams, shaking pan to coat clams in wine. As clams open, remove them with tongs onto a plate (2-6 minutes). Strain cooking liquid and reserve. When clams are cool enough to handle, use a small knife to remove meat from shells and set aside (discard shells).
  • 03
  • Cook pasta in a large saucepan of lightly salted boiling water until just al dente (8-10 minutes). Drain and keep warm.
  • 04
  • Meanwhile, cook chillies in a frying pan over medium-high heat until blistered and slightly softened (8-10 minutes), remove from pan and thickly slice. Add half the olive oil to pan with spring onions, stir until tender (4-5 minutes), add remaining white wine and simmer for 1 minute. Add reserved clam cooking liquid, clams, pasta, chillies and remaining olive oil and stir frequently until well coated (1 minute). Add lemon rind and juice, Tabasco, extra spring onion and parsley, top with toasted breadcrumbs and serve hot.
Note Littleneck clams from New Zealand are available, prepared and packaged, from select fishmongers. If they’re unavailable, substitute vongole, soaked in cold salted water for 30 minutes then drained. Pimientos de Padrón are available from select grocers, or you can substitute another small mild green chilli.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

“This is a riff on the old standby,” says Carbone.

“Here we make it about clams and Tabasco. We blister shishito peppers and then add spring onions and white wine. The pasta is finished with clam juice and Tabasco. We recommend eating the dish with an ice-cold Schaefer, an iconic New York beer.” Shishito peppers are difficult to find in Australia so we’ve substituted pimientos de Padrón. If you can’t get your hands on Schaefer beer, substitute a pilsner-style lager.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

A pilsner-style lager.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×