Name: Clams and mussels in crazy water
Yield: 6
Ingredients: 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

Ingredients

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

Method

Main

1.Place garlic, fennel seeds and parsley in a mortar, and, using a pestle, pound to a fine paste.

2.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.

Drink Suggestion: Full-bodied white from Soave or viognier from Eden Valley. Drink suggestion by Andy Harris
Notes

Robert Castellani

Styling by Sophia Young

Ingredients

Method

Main

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