Clams and mussels in crazy water

AT A GLANCE

  • Serves 6 people

  • 4 cloves garlic, finely chopped
  • 2 tsp fennel seeds, coarsely ground
  • 1/3 cup coarsely chopped flat-leaf parsley
  • 1/3 cup extra-virgin olive oil, plus extra, for drizzling
  • ¼ tsp dried chilli flakes
  • 2 large ripe tomatoes, peeled, seeded and finely chopped
  • 1½ tsp fine sea salt
  • 400 ml dry white wine
  • 500 gm clams (vongole), soaked in salted water for 1 hour, rinsed well
  • 1 kg mussels, scrubbed, bearded and rinsed
  • 2 tbsp aged red wine vinegar
  • To serve: toasted sourdough bread, drizzled with extra-virgin olive oil
01   Place garlic, fennel seeds and parsley in a mortar, and, using a pestle, pound to a fine paste.
02   Heat olive oil in a heavy-based casserole, add garlic paste and cook over medium heat for 2-3 minutes or until fragrant. Add chilli, tomatoes, sea salt and wine and bring to a simmer, then reduce heat to low and cook for another 5 minutes or until tomatoes are soft. Add clams and mussels and cook, covered, for another 5-8 minutes or until shellfish just open, stir in vinegar and season to taste. Serve immediately, with toast passed separately.

Topics:

ITALIAN, FENNEL, CLAMS, TOMATOES, CHILLIES, FAST, SUMMER, DRINK SUGGESTION, GARLIC, MAIN, MUSSELS

Recipe:

ROBERT CASTELLANI

Photography:

LISA COHEN

Styling:

SOPHIA YOUNG

Drinking Suggestion:

FULL-BODIED WHITE FROM SOAVE OR VIOGNIER FROM EDEN VALLEY. , suggested by ANDY HARRIS

View Full Site