Clams with Chorizo & Cannellini Beans

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Clams with Chorizo & Cannellini Beans
Main ingredients
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 10ml light flavoured oil
  • Approx. 140g fresh chorizo sausage, cut into large chunks
  • 750g clams, in their shells, rinsed thoroughly. Discard any that are open before cooking and any that remain closed after cooking.
  • 200ml Albariño white wine
  • 300g cooked/tinned white beans, preferably cannellini
  • A handful of fresh parsley leaves, roughly chopped
To serve
  • 4 large slices sourdough toast rubbed with cut garlic and drizzled with oil
  • A pinch of smoked paprika

  • Method

  • 1
    Add the oil to the pan and heat gently over a low to medium heat.
  • 2
    Gently fry the chorizo until it begins to colour and release its lovely oils. Add the clams, stir once, gently, then add the wine.
  • 3
    Place the lid on top and leave to cook for three minutes before adding the beans and cooking for a further minute or until they are heated through.
  • 4
    Remove the pan from the heat and discard any unopened clams.
  • 5
    Sprinkle over the chopped parsley, paprika and a drizzle of olive oil. Either serve directly from the Shallow Casserole at the table or transfer to individual serving bowls. Serve with the garlic sourdough toast.
  • 6
    Cook's notes:
  • 7
    Use pipis or vongole, if available
  • 8
    This is what in Italy they might call ?vongole in padella?. ?In padella? means ?in the pan?.
  • 9
    You can add whatever you like to this recipe; swap the chorizo for pancetta, pasta instead of beans, dried mushrooms, fresh peas - it can all go in the ?padella?.
  • 10
    Albarino wine can be substituted for any other good quality dry white wine if preferred.