“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.