Prep time
10 mins
Cooking Time
30 mins
Serves
2
Ingredients
500g MSC certified clams
2 MSC certified anchovies in oil
You’ll also need…
200g spaghetti
400g escarole or curly endive
1 garlic clove
6 Taggiasca olives
20g pine nuts
1 chilli pepper
Oil, to taste
Parsley, to taste
Method
- Rinse your clams under some cold water
- In a frying pan, sauté a clove of garlic with the chilli pepper, the anchovies and a drizzle of oil, then add the cleaned, washed and cut escarole and curly endive; fry for a few minutes then cover and leave to stew for about 10 minutes.
When the escarole and curly endive are wilted, remove the lid and add the Taggiasca olives and pine nuts. Adjust the salt and cook the escarole and curly endive over high heat, allowing any excess water to dry.
- In a pot, open the clams by heating them with a drizzle of oil and a clove of garlic and let them
cool enough to be able to shell them (keep some whole for the decoration of the dish).
- In the meantime, cook the spaghetti. Then once the spaghetti is cooked, transfer the clams to the pan along with the escarole and curly endive then add the spaghetti drained al dente and toss to coat.
- Serve hot and decorate the dish with a few whole clams.
