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
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.