Sensational seafood really makes all the effort worthwhile and this clam number is one delicious looker.
- 500 g vongole (baby clams)
- 3 slices stale country bread, cut into 2 cm cubes
- 100 ml extra-virgin olive oil
- 100 ml dry white wine
- 2 long red chillies, finely sliced
- 2 large garlic cloves, crushed
- 3 shallots, finely sliced
- 1 small leek, finely sliced
- 200 g broccoli rabe, roughly chopped
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 12 hours ahead.
Soak the vongole in cold water for 12 hours to purge them of any sand or grit, and wash them under running water.
Put the bread on a tray and toss with 2 tablespoons of the oil. Bake in a 150°C oven for 8–10 minutes, until toasted.
Put the vongole in a saucepan and pour in the wine. Put a lid on the pan, set it over high heat and bring to the boil. Cook, shaking the pan every now and then, until the vongole open (around 2–3 minutes).
Meanwhile, heat the remaining oil in a frying pan and gently fry the chilli, garlic, shallots and leek for a few minutes until tender. Turn up the heat and add the broccoli rabe, stirring well. Season with salt and pepper and cook until the broccoli rabe is tender (about 4–5 minutes). Spoon onto a serving plate, top with the warm vongole (still in their shells) and scatter with the toasted bread.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.