Shellfish Broth

Ingredients

4 balmain bugs.
600g pippies.
100g (dry weight) short pasta such as cencioni or farfalle, cooked.
1 small onion, chopped.
1 leek, white part only, chopped.
4 baby carrots, peeled and chopped.
500ml white wine.
100g butter, room temperature.
1 tbsp tarragon, finely chopped.
1 stalk thyme, leaves only, chopped.
Lemon.

Method

Steam bugs for 2 minutes over boiling water.
Remove tails, chop, lengthways and discard heads.
In a heavy-based pot, sauté bug tails with carrot, onion, leek and 20g butter for 3 minutes over moderate heat.
Add wine, and clams, increase heat, bring to the boil.
Cook, covered, for 4 min.
Remove lid, add pasta and herbs, cook for a further 1 min.
Season with lemon juice, salt and pepper.
Whisk in butter until melted.