2 cloves garlic, thinly sliced
2 anchovy fillets, finely chopped
1/2 long red chilli, seeded, finely chopped
200g grape or small cherry tomatoes, halved
100g Sicilian green olives
1/2 bunch of basil, roughly chopped
1/2 cup extra virgin olive oil, plus extra, to serve
500g Spelt spaghetti, cooked
400g clams, cleaned and soaked in cold water for 15 minutes
400g snapper fillets, skinned, pin-boned, cut into 5cm pieces
Flat-leaf parsley, to serve
Lime wedge, to serve.
Preheat a steamer to hot.
In a bowl mix together the pasta, garlic, anchovies, chilli, tomatoes, olives, basil, verjuice, olive oil and set aside.
To assemble the seafood bags; tear a large sheet of baking paper and in the middle place a portion of the pasta mixture. Top with a few clams and couple of pieces of fish. Season and drizzle with a little olive oil. Tie the seafood bags with a little string or a rubber band and place in the steamer to cook for 20-25 minutes.
Serve on a plate with a little chopped parsley and a wedge of lime.