Buckwheat Soba Noodles with Tempura Prawns
Don't be dissuaded - tempura prawns are all too easy to prepare, best eaten immediately after cooked...
Razor clams were so hard to find until De Costi, my favourite fish supplier, imported them all the way from Scotland. They are the same shape as a flute or bamboo cane and the flavour is very distinctive. They are quite expensive but are a treat that we deserve sometimes. I would love to have them for lunch every day if I were a millionaire. They're best cooked very simply with garlic, chilli, olive oil and of course a splash of lemon—absolutely delicious.
Prep time: 5 minutes
Cooking time: 1 minute
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 long red chilli, finely chopped
750g (1lb 12½oz) razor clams (about
1 tablespoon chopped flatleaf parsley
juice of 1 lemon
lemon wedges to serve
Heat a medium pan on high. Add olive oil, garlic, chilli, and razor clams and cook for about 1 minute, until clams are opened and opaque.
Stir in parsley and lemon juice. Serve immediately with lemon wedges.