Bow pasta with clams, crayfish & Cajun spices
Bow pasta with clams, crayfish & Cajun spices
Course: Main

You can catch James cooking live in the Big Kitchen on Saturday 17 June at the BBC Good Food Show Summer 2023! 

Difficulty: Easy


  • 1tbsp salt
  • 500g (1lb 2oz) bow pasta
  • 1tsp smoked paprika
  • 1tsp ground white pepper
  • 1tsp dried thyme
  • 1tsp dried oregano
  • 1tsp celery salt
  • 4tbsp butter 
  • 5 garlic cloves, chopped
  • 4tbsp white wine
  • 500g (1lb 2oz) clams
  • 300ml (10fl oz) double cream
  • A large handful of cavolo nero, chopped
  • 500g (1lb 2oz) crayfish tails
  • Sea salt and freshly ground black pepper
  • 10 drops of Tabasco
  • 25g (1oz) Parmesan cheese


Bring a large pan of water to the boil, add the salt and pasta, stir and simmer for 10 minutes, until al dente.

Mix the paprika, white pepper, thyme, oregano and celery salt in a bowl. Melt the butter over a medium heat. Once it’s stopped foaming, add the garlic and the herb and spice mixture. Cook for 1 minute. Add the wine, then the clams and cream and bring to the boil. Cover and cook for 2 minutes. As the clams start to open, add the cavolo nero then the crayfish. Bring to the boil and simmer for 2 minutes.

Drain the pasta and tip into the sauce. Season and cook for 2 minutes. Add the Tabasco and grate half the Parmesan into the sauce. Spoon into a large serving bowl and grate over the rest of the cheese.