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Digital Subscriptions > Delicious Magazine > November 2016 > Chefs’ memories OF HOME

Chefs’ memories OF HOME

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

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About Delicious Magazine

The November issue of delicious. is all about celebration. You’ll find a 20-page mix-and-match dinner party planner, as well as the recipes Rick Stein and his chef friends love to cook for others; even our midweek recipes have had a smart makeover. There are also guides to party fizz and cooking with spice. And with Christmas on the horizon we’ve asked Chetna Makan from GBBO to share her stunning festive cake recipe and compiled the ultimate gift guide for foodies so you can start planning now.