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You'll need

260 gm periwinkles 1 tbsp extra-virgin olive oil 40 gm thinly sliced guanciale (see note) 2 cloves of garlic, thinly sliced 360 gm vongole 320 gm pipis 280 gm surf clams 160 ml (2/3 cup) dry white wine 250 ml (1 cup) chicken stock To serve: ciabatta rolls   Braised chicory ¼ bunch of chicory or cime di rape, leaves picked (see note) 40 gm butter, coarsely chopped 1 tbsp extra-virgin olive oil 2 golden shallots, thinly sliced

Method

  • 01
  • For braised chicory, cut chicory into 8cm lengths and blanch in boiling salted water (2-3 minutes). Refresh in iced water and drain. Heat butter and olive oil in a heavy-based frying pan, add shallot and cook until caramelised and tender (8 minutes). Add chicory, toss to combine, season to taste with sea salt and freshly ground black pepper, then set aside.
  • 02
  • Cook periwinkles in simmering water until just tender (10-15 minutes). Drain, remove hard shells from the openings, then set aside.
  • 03
  • Combine olive oil, guanciale and garlic in a large heavy-based saucepan and cook over medium heat until fat starts to render (4-5 minutes). Add shellfish and cook until shells begin to open. Add wine and cook until reduced by half (2-3 minutes). Add stock and cook for another 2-3 minutes. Stir through braised chicory, season to taste, then serve with ciabatta rolls.
Note Guanciale is cured pig’s cheek or jowl and is available from AC Butchery and select Italian delicatessens. Chicory and cime di rape are available from select greengrocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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