Angel Hair Pasta with Clams
Tossed with crab meat, chilli, garlic and parsley.
5L red wine (lower end red)
300g raw sugar
4 cinnamon sticks
Handful of strawberries
Note: You can use almost any fruit you like, but these three fruits work really well.
The previous day: Mix in a sauce pan a litre of wine, the brandy, half the sugar, the cloves and the cinnamon. Bring it to boil and put the fire low, let it simmer for 5 minutes and turn off.
Leave to cool down, mix with the rest of the wine and cover and put in the fridge for at least 24 hours. The longer the better, but a maximum of two days. However, be sure to take the cinnamon and cloves out after 24 hours.
Once the above is ready, cut all fruit in small squares or slice and mix it with the above and the rest of sugar, add more sugar if you need. Add ice just half an hour before serve.
Recipe provided by Flavours of Spain Catering
Photo Credits: Kelley