recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
and delicious. You can also throw the mussels
and clams with the shell still on into the tomato
sauce. Serve the seafood without the spaghetti
accompanied by toasted garlic-rubbed bread for
a main course instead if you like".
pound mussels, beards removed and scrubbed
1/2 pound clams
1/2 cup extra-virgin olive oil
2 garlic cloves, minced
1 dried chili pepper, crumbled
2 cups canned Italian plum tomatoes, chopped
1 pound spaghetti
12 basil leaves, torn
2 tablespoons minced Italian parsley
the mussels and clams in a bowl. Add 1 tablespoon
of salt and cool water to cover. Set aside to
purge for 30 minutes, then drain and rinse.
the mussels and clams in a 12" sauté pan with
1 cup of water and bring to a boil, uncovered,
over medium heat. As they open, remove the mussels
and clams to a plate. Discard any that do not
the cooking juices into a small bowl through
a cheesecloth-lined sieve.
1/4 cup of the olive oil in a skillet large
enough to hold the spaghetti later, and add
the garlic and chili pepper; cook for 30 seconds.
in the tomatoes and the reserved cooking juices
from the mussels and clams, bring to a boil
over medium heat, and cook until the sauce has
reduced, about 5 minutes, stirring once in a
in the mussels and clams; keep warm.
bring 5 quarts of water to a boil. Add the spaghetti
and salt, and cook until al dente; drain, reserving
1/3 cup of the pasta cooking water.
the spaghetti, reserved pasta cooking water,
basil, and parsley into the tomato sauce, and
cook, stirring, for 1 minute.
immediately, drizzled with the remaining olive