AT A GLANCE
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
||Place garlic, fennel seeds and parsley in a mortar, and, using a pestle, pound to a fine paste.
||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.
ITALIAN, FENNEL, CLAMS, TOMATOES, CHILLIES, FAST, SUMMER, DRINK SUGGESTION, GARLIC, MAIN, MUSSELS
FULL-BODIED WHITE FROM SOAVE OR VIOGNIER FROM EDEN VALLEY.
, suggested by ANDY HARRIS