Recipes for March
Nicol Scott's Fiery Spoots
(serves 2 as a light main meal or a starter)
For those of you who have never heard the term, spoots are razor clams. In spring, Orcadian's walk backwards on the beach until they spot a clam 'spooting'. Then they can catch them by them in place with a long knife. They marry well with chillis in this recipe.
- 16 - 20 spoots (fairly small size)
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 red chillis (medium hot), finely chopped
- salt and freshly ground black pepper
- Pour boiling water over the spoots and. when they open, remove them from their shells. Discard any that refuse to open. Cut of the fruits and discard the remaining parts.
- Heat the oil in a frying pan and cook the garlic and chillis for a few moments.
- Then, with the heat high, fry the spoots for about 30 seconds, rolling them round the pan so they cook evenly. Season
- Serve immediately with bere bannocks to mop up the juices.
courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".
Razor Clam Fettuccine
(serves 2 as a min course, 4 as a starter)
It is a matter of taste how much of a razor clam (spoot) is eaten. Fear not, this recipe uses only the fruits.
- 20-24 fairly small razor clams(spoots)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 4 rashers rindless, smoked back bacon, finely chopped
- 1 fat clove garlic, finely chopped
- ½ red pepper, finely chopped
- salt and freshly ground black pepper
- 6 oz (175g) fettuccine (spaghetti is fine)
- ¼ pint (150ml) double cream
- Parmesan shavings
- 1 level tbsp chopped fresh parsley
- Pour boiling water over the shellfish and, after they have opened, remove them from their shells, discarding any that have not opened. Reserve the fruits only and chop these.
- Heat the olive oil in a frying pan and cook the onion and bacon for a few minutes until the onion is translucent. Add the garlic and red pepper, and cook for a further 1-2 minutes. Set aside.
- Now cook the fettuccine in salted water, as to the manufacturer's guidelines. Strain thoroughly.
- Return the frying pan to the heat and season with black pepper. Add the shellfish and fry over a high heat for about 30 seconds. Pour over the cream and allow to bubble for a few moments.
- Lastly stir in the pasta and serve in bowls with Parmesan shavings and chopped parsley.
courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".