Linguine with clams, sake + furikake

It's easier than it sounds

I have truly never felt more chic than waltzing into Fin & Flounder, my favourite fishmongers on Broadway Marketing, of a Sunday morning and casually asking for 2kg clams, 1 fillet of sea bass (skinned, please) and a couple of tuna steaks. Yes my bank balance was a little dented but I was so excited about this menu, mainly because I’ve been thinking about a little bar called Creek that only exists in my head but also has probably existed in my living room for the past 6 years and also perhaps in the kitchens of AirBnBs and friends’ houses where I’ve taken over kitchens and served up the kind of food I love to cook and eat. Anyway, this was a bit of an experiment to see how I can bring Bar Creek to life, and I’d been wanting to cooking a twist on linguine alle vongole for a while now.

If you’ve never cooked clams before, it’s not at hard as it might appear. This came together in the same amount of time it took to cook the pasta and all you need is four ingredients. Admittedly the wild garlic and miso butter was prepped before but you could totally just use normal salted butter instead!

For five hungry people you’ll need

• Around 1.5-2kg clams (I used 2kg and we had some leftover for sure!)

• 500g (1 packet) linguine