Think pink pasta

by Leah Hyslop

A Sicilian-influenced pasta dish cooked in a generous quantity of rosé wine

Rosé wine brings grown-up sweetness to this summery pasta dish, which has a touch of Sicilian influence in the fennel and the saffron. Try to use a fruity wine rather than dry.


2 cloves of garlic
1 fennel bulb, thinly sliced, fronds reserved
400ml fruity rosé wine
Zest of 1 lemon, plus wedges to serve
A decent pinch of saffron, soaked in a splash of boiling water for at least 5 mins
1kg clams, cleaned
400g fresh spaghetti or other long pasta
Aleppo chilli flakes, to garnish (optional)


Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and cook for a minute, then add the fennel slices. Season with salt and pepper, and cook for around 10 mins, until softened.

Turn up the heat, then pour in the rosé wine and cook until reduced by half. Stir in the lemon zest and the saffron. Add the clams, then put on the lid and cook for 3-4 mins, shaking the pan occasionally, until they have opened.

While the clams are cooking, cook your pasta according to the packet instructions. Drain, and add to the rosé sauce, plus 1 tbsp olive oil. Toss furiously to coat, then garnish with the fennel fronds and chilli flakes. Serve with lemon wedges for squeezing over, if you like.

Recipe: Leah Hyslop