New Zealand Surf Clams from Cloudy Bay

My friend Lana treated me to Al Brown's Master Class, at the Food Show in Auckland
As it turned out he didn't do any cooking, but he did introduce us to some delicious
Fresh Raw Seafood. Like these 3 freshly shucked Oysters.

But the star of the Show was the Cloudy Bay Clams

Al and his Sous Chef had shucked the clams for us and we ate them raw.

We were luck enough to get a Goodie Bag and in it, was a voucher for 2 kgs of clams
and a bottle of Al Browns Orange and Chili Oil

I have used the oil several times. It has a wonderful flavour and got a good kick to it as well
Lana meanwhile ordered her Clams, so she brought them around last night
So what did we make? but of course!

Spaghetti Alle Vongole or at least my version of it.
Look at those succulent Clams aren't they divine.
That was a kilo of Clams plenty for 4 of us
Also Lana brought 2 dozen beautiful Bluff Oysters,
I saved the liquor and added to my dish for that extra taste of the sea

4 tablespoons of good olive oil
6 cloves Garlic peeled and sliced
1 tsp chili flakes
Zest and juice of 1 lemon
1/2 cup chopped parsley
Freshly ground black pepper

1 Kg Bag Blanched Cloudy Bay Clams
1/2 cup White wine

500 gms spaghetti
Cooked in well salted boiling water till al dente
Drain

In a large pan gently saute Garlic and Chili.
Don't let the garlic brown, it will become bitter
Then add parsley and lemon zest

Add hot spaghetti to the oil toss well
Add lemon juice and black pepper
Set aside

Heat another pot till "smokin'"
Throw in Clams
When you hear the sizzle add the white wine
Put lid on the pan
Shake and leave til they begin to open
This took about 3-4 minutes
As they open remove them and set aside
Reserve liquor

Add liquor to spaghetti
Taste 
The liquor is fairly salty so it should be enough to season the dish
But add more salt if you need to

Pour into a big bowl and lay
cooked Clams on top

Sprinkle with a some extra parsley and drizzle over some extra Virgin Olive Oil

Guaranteed divine
So it's thanks to Lana.
Thanks to Al Brown
and Thanks to Cloudy Bay Clams you were delicious
Lana and I, taken just a few years ago at Dijon Station part of a 3 week tour of US and Europe
Lots of eating and drinking of course