Prawn and Vongole Pasta

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Ingredients (Serves 4):

• 2 tbs Beerenberg Extra Virgin Olive Oil

• 5 rashers pancetta, thinly sliced

• 1 tsp Beerenberg Crushed Garlic

• 2 tsp Beerenberg Sweet Chilli Relish

• 300g green medium prawns, peeled

• 300g vongole (clams)

• 2 cups white wine

• 2 tbs cream

• 1/2 cup parsley, chopped

• Black pepper and salt

• 500g raw pasta (use your favourite)

Method:

1. In a large frypan heat oil and fry pancetta until golden and crisp.

2. Stir in garlic and chilli relish and cook gently until soft.

3. Add prawns, clams and wine, cover with lid or foil.

4. Cook on a medium heat for approximately 2 to 3 minutes or until clams have opened. Shake the pan a few times during cooking.

5. Discard any unopened clams.

6. Stir in cream, parsley and pasta. Season to taste.

7. Serve immediately with Parmesan cheese and crusty bread.