A delicious recipe from Jacob Kenedy of Bocca di Lupo
“This dish is based on a pasta they enjoy in Campania- short ditali cooked with clams and beans. I 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.”www.boccadilupo.com
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
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). When you think the pan shouldn’t possibly get any hotter, add the bowlful of ingredients all at once.
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. 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 Ã¢â‚¬â€œ not very long. Stir in the basil and serve immediately.