Lemon and basil clams

• portions: 4 servings

Ingrédients

1kg clams

4 sprigs of basil

10cl mirin (or rice wine vinegar with a bit of sugar)

Zest and juice of 1 lemon

Olive oil

Instructions

1. Put the clams in cold water for at least an hour so they can get rid of any leftover sand.

2. Chiffonade the basil leaves.

3. Heat up a large pot (dutch oven works great here) over high heat. Pour in some olive oil and add in the clams. Cover and let cook 4-5 minutes, giving your pot a shake regularly.

4. When clams are all open, pour in the mirin, lemon juice and lemon zest. Let cook uncovered for 2 minutes to reduce the sauce.

5. Toss in the basil and serve immediately.

Notes

To make it a full meal, you can serve it with spaghetti (about 100g of dried spaghetti per person). Cook them separately and add them right before you toss in the basil.