Name: Prawns and clams baked in tomato and chilli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 red onion, thinly sliced; 3 garlic cloves, finely chopped; 200 gm fresh podded borlotti beans, from 500g unpodded (see note); 125 ml (½ cup) dry white wine; 1½ tbsp tomato paste; 2 400gm cans crushed tomatoes; 4 red banana chillies, halved and seeds removed; 1 fresh bay leaf; 12 large raw prawns, peeled, tails intact; 500 gm diamond shell clams; Sourdough baguette (optional), to serve

Prawns and clams baked in tomato and chilli

There's something so satisfying about cooking with clams.

Serves 4

Prep

15M

Cook

40M

Total

55M

While we love the combination of a tomato stew base with prawns and clams, you can easily make this dish vegetarian by substituting the seafood for your favourite hearty vegetables.

Ingredients

2 tbsp extra-virgin olive oil

1 red onion, thinly sliced

3 garlic cloves, finely chopped

200 gm fresh podded borlotti beans, from 500g unpodded (see note)

125 ml (½ cup) dry white wine

1½ tbsp tomato paste

2 400gm cans crushed tomatoes

4 red banana chillies, halved and seeds removed

1 fresh bay leaf

12 large raw prawns, peeled, tails intact

500 gm diamond shell clams

Sourdough baguette (optional), to serve

Method

1.Preheat oven to 160˚C. Heat oil in a large casserole over medium-high heat, add onion, garlic and borlotti beans, and cook, stirring occasionally, until onion begins to soften (4-6 minutes). Add wine and bring to a simmer, cook until nearly evaporated (2-3 minutes).

2.Add paste, tomato, chilli and bay leaf and bring to a simmer, cover with a lid and place in oven; cook until borlotti beans are tender (30 minutes).

3.Remove from oven, gently push prawns and clams into sauce, return to oven (uncovered) and roast until prawns and clams are cooked through (5-6 minutes). Remove from oven, drizzle with extra oil, and serve hot with sourdough baguette, if using.