Clam acqua pazza


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This dish all comes together at the last minute, so it is important to have all the ingredients prepped and ready to go before you start cooking
Pick through the clams, discarding any which are not tightly closed. Thoroughly wash the clams by soaking them in cold water for 20 minutes so they purge themselves of sand, then rinse a couple more times until the water is clear
Making sure you have all the ingredients to hand, heat the olive oil in a large pan over a medium-high heat
  • 4 tbsp of extra virgin olive oil, plus extra for drizzling
Add the garlic and gently sauté for about a minute, making sure it doesn't brown. Add the sliced fennel and shallots, sauté for a further minute then add the tomatoes and chilli flakes. Cook the tomatoes for a few minutes until they just start to break down, giving a few of them a squish to release their juices
Add the clams and the wine, cover with a tight-fitting lid and cook for 3-5 minutes until all the shells have popped open
  • 100ml of white wine
While the clams cook, place a cast-iron skillet or griddle pan over a high heat, drizzle the sourdough with a little olive oil and char on both sides
  • sourdough bread, thickly sliced, to serve
Add the chopped parsley and a squeeze of lemon juice to the clams and gently stir through, seasoning with more salt if needed. Ladle into hot bowls (or a single serving dish) with slices of the charred sourdough and finish with a drizzle of olive oil and a few extra lemon wedges
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