Our cookbook of the week is Lure by sustainable seafood champion and executive chef Ned Bell with Valerie Howes. Clams are the focal point of this comforting one-pot pasta dish. Here, clam juice mingles with white wine, shallots and garlic to create a light pasta sauce spiked with chilli flakes. Pour in the clam juice and wine, cover, and allow clams to steam for 2 to 3 minutes or until opened. Recipe excerpted from Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell with Valerie Howes (Figure 1 Publishing).

Source: National Post February 06, 2018 13:52 UTC