1300 922 316
Good Food Distributors


  1. In the base of a medium sized pan, set over moderate heat, warm the garlic and thyme in the olive oil till it starts to fry.
  2. Add in the diced fish and clams along with the verjuice and cover with a lid, allowing to steam for 3 to 4 minutes or till all the clams have popped open.
  3. Remove the lid, add in the cooked pasta, butter, torn fresh herbs, and tomatoes.
  4. Remove from heat, toss well, and serve. Sprinkle with chilli flakes for an extra kick!


500 gms De Luca spaghetti (cooked Al dente)

2 cups of cherry tomatoes, split in half and crushed with 1/2 teaspoon of sea salt flakes

5 cloves of garlic roughly chopped

5 sprigs of thyme

1/3 cup of Di Carlo Extra Virgin Olive Oil

1 kg of clams

500 g of firm white flesh fish, snapper, flathead, Hapuka, Ling

1/2 cup of verjuice or dry white wine

2 tablespoons of butter

1 cup of basil leaves

1 cup of parsley leaves

Dried chilli flakes (optional)