Friday, 1 March 2013

Clams with Canellinni Beans

200g clams, cockles or mussels, cleaned, de-bearded and open ones discarded
1 carrot, fine diced
1 celery stick, fine diced
20 cherry or baby plum tomato, halved
2 clove garlic, thinly sliced
a pinch dried chilli flakes
olive oil
150ml white wine
200g cannellini beans, cooked and drained
handful torn rocket

Heat a large pan over a very high heat.

Mix together the clams, carrot, celery ,tomatoes, garlic, chilli flakes and olive oil in a bowl.

Pour the bowl into the pan and it should immediately start to sizzle and cook so be careful it doesn't spit.Cook, shaking the pan from time to time until a few of the clams pop open.

Season with pepper and a little bit of salt and then add the wine. Let it bubble and reduce for a minute, then add the cannellini beans and torn rocket.

Cook until the beans are warmed, and the last of the clams have popped open, it should not take very long.

Serve immediately.

1 comment:

  1. Thanks for sharing this amazing dish at Global Food Friday at Manila Spoon! New follower on your lovely blog, too. - Abby (Manila Spoon)