Bookham Cheese

This recipe has been adapted from a recipe found in one of my favourite books – River Café Cook Book Easy. I attended a literary evening at Charleston Farmhouse (home to the Bloomsbury set) a couple of years ago. Rose Gray and Ruth Rogers talked about their passion for food and without props, captivated the audience with their recipes and stories.

Extra Virgin olive oil
150ml Olive oil

Preparation:
Peel and finely chop the garlic.
Seed and chop the chilli.
Roughly chop the rocket.
Wash the clams.

Cooking:
In a large thick-bottomed pan with a lid, heat 3 tbsp olive oil and add the garlic, cook until soft, then add the clams and wine. Cover and cook until the clams have opened, about 2 minutes. Discard any that remain closed. Add the prawns, rocket and chilli and cover again to wilt the rocket. Keep warm.

Cook the pasta in boiling salted water until al dente. Drain, and add to the clams. Heat together for a minute, season and drizzle with olive oil.