World Cuisine

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 red chilli, chopped
  • 3 garlic cloves, sliced
  • 125 ml (4 fl oz) dry white wine
  • 400 g (13 oz) can haricot beans, rinsed and drained
  • 750 g (1½ lb) live clams, cleaned (discard any that don't shut when tapped)
  • salt
  • chopped parsley, to garnish

Heat the oil in a large saucepan, add the onion and cook for 7 minutes until very soft. Add the chilli and garlic and cook for a further 1 minute. Pour in the wine and cook for 2 minutes until slightly reduced, then stir in the beans and season to taste with salt.

Tip in the clams, cover and cook over a low heat for 3–5 minutes, shaking the pan occasionally, until the clams have opened. Discard any that remain closed. Serve scattered with parsley, with some crusty bread.

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