Jacob Kenedy, chef and founder of Bocca di Lupo has created a clam-packed dish that’s brimming with fiesty flavour.
“This dish is based on a pasta they enjoy in Campania – short ditali cooked with clams and beans. prefer it without pasta: it makes for a lighter meal, the summer flavours of clams, beans, tomato and basil singing out like a shrill trumpet calling me south.”
Serves 4 as a starter, 2 as a main
• 500g main clams (vongole veraci), or other bivalves – surf clams, cockles or mussels
• 300g cherry tomatoes (datterino or baby plum are best), halved
• 2 garlic cloves, thinly sliced
• A pinch of crushed dried chilli flakes
• 80ml extra virgin olive oil
• 75ml white wine
• 300g cooked, drained cannellini beans
• 2 tablespoons chopped flat-leaf parsley
• 8 basil leaves, torn
1 Heat a very wide pan over a very high heat until it smokes. Combine the clams, tomatoes, garlics, chilli and oil in a bowl (if your pan’s not going to be wide enough to hold them all in more or less a single layer, omit the clams for now and add them after the tomatoes have fried for a couple of minutes).
2 When you think the pan shouldn’t possibly get any hotter, add the bowlful of ingredients all at once.
3 Cook, shaking the pan from time to time until a few of the clams pop open. Season with pepper and a tiny bit of salt and add the wine.
4 Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open – not very long. Stir in the basil and serve immediately.
Recipe courtesy of Jacob Kenedy for Bocca di Lupo