Clams, crab, chorizo and chilli

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

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Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the clams

  • 1 tbsp olive oil
  • 2 garlic cloves, grated
  • 1 red chilli, chopped
  • 600–800g/1lb 5oz–1lb 12oz clams
  • 125ml/4fl oz white wine or oloroso sherry
  • 2 heads pak choi, shredded
  • 6 large razor clams
  • 2 chorizo sausages, cut into strips lengthways

For the soft shell crab

  • vegetable oil, for deep-frying
  • 100g/3½oz fine rice flour or cornflour
  • 2 tsp sea salt
  • 1 tsp chilli flakes
  • 150–200ml/5–7fl oz sparkling water
  • 2 soft shell crabs, cut in half giving 4 pieces
  • 1 aubergine, cut into thin strips
  • handful fresh basil leaves, to serve
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