As November passes, excitement rises in Padstow. Right at the beginning of December, the Cornish town celebrates its Christmas Festival, playing host to some of the country’s best-loved chefs and producers. The quaint harbour that Rick Stein has made famous around the world hums with life, the smell of tempting eats wafts on the air and the atmosphere buzzes with excitement. We asked a few of this year’s chefs, including Rick himself, Angela Hartnett, Nathan Outlaw, José Pizarro, Simon Hulstone and Paul Ainsworth, to share recipes that remind them of special moments at home, as they look forward to the celebrations ahead
MEET ANGELA
Chef Angela Hartnett was awarded an MBE in 2007 for services to the hospitality industry. The following year she opened Murano in London’s Mayfair, winning a Michelin star four months later. In 2013, she opened Cafe Murano (there are now two London branches) and joined forces with chef Luke Holder to create Hartnett Holder & Co at Lime Wood Hotel in Hampshire.
Angela Hartnett’s spaghetti alle vongole
SERVES 4. HANDS-ON TIME 15 MIN, PLUS SOAKING
"Sometimes, when you’re busy with all the festive preparations, you want something quick, simple and delicious like this spaghetti alle vongole. It’s a dish I cook again and again in the colder months when clams are at their very best. They’re so delicate and have so much flavour, you really don’t have to do much to them – just make sure they’re properly cleaned of grit."
KNOW-HOW
To remove the grit from your clams, soak them in iced, heavily salted water
(it should taste as salty as the sea when you lick your finger) for 30-40 minutes before rinsing and cooking. Before cooking, discard any broken clams or clams that remain open when gently tapped.
• 350g spaghetti
• 2 tbsp olive oil, plus extra for drizzling
• ½ tsp deseeded and finely sliced red chilli
• 2 garlic cloves, finely sliced
• 500g small clams, cleaned and rinsed (see Know-how)
• Good splash dry white wine
• 2 tbsp finely chopped fresh flatleaf parsley leaves and stems
1 Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes according to the packet instructions until al dente.
2 Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes until the garlic is softened but not coloured. Add the cleaned clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes until the clams have opened. Remove from the heat, then pick out and discard any clams that haven’t opened.
3 Drain the spaghetti and add to the pan with the clams, turning gently to combine. Stir in the chopped parsley and drizzle over a little olive oil if it looks a bit dry. Taste, season and serve immediately.
PER SERVING 439kcals, 10.1g fat (1.5g saturated), 18.1g protein, 65.3g carbs (2.1g sugars), 1.4g salt, 4.9g fibre
WINE EDITOR’S CHOICE Anything red, or too rich, will clash here, so go for easy-going, subtle, dry Italian whites such as gavi or verdicchio.
TEAM FAVOURITE Hugh Thompson, deputy chief sub editor
“A simple dish that’s utterly gorgeous – sweet-salty clams in a comforting pasta tangle with hints of chilli, garlic and fresh parsley.”
This is a dish I cook again and again during the colder months when clams are at their best
FIND MORE IDEAS ON THE delicious. WEBSITE
Find an extensive collection of Christmas recipes online – visit deliciousmagazine.co.uk/christmas