Littleneck Clams With Tamarind Tomato Broth Scallion Ginger And Cellophane Noodles Recipes

CHICKEN AND RICE NOODLES IN BROTH

Steps:

• In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
• When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.

CELLOPHANE NOODLE SALAD

Steps:

• Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.

WOLF FISH AND LITTLENECK CLAMS IN ALMOND-TOMATO SAUCE

Steps:

• Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.)
• Preheat the oven to 375 degrees F.
• Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush wolf fish with oil and season with salt and pepper. Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes. Serve with smashed potatoes.