INGREDIENTS (serves 2)
- 700 gr. clams
- 3 tbsp. olive oil
- 1 large onion
- 1/2 small fresh red chile, chopped
- 3 or 4 garlic cloves
- One can of small white haricot beans, drained and rinsed
- 1 cup of white wine
- Salt
- Chopped parsley
METHOD
- Throw away any clams that are broken or any ones that do not close when you tap them.
- Leave in fresh cold water for 30 mins – they will push out any sand. Rinse them in cold water.
- Warm olive oil in a wide pan over low heat. Add the onion and chile, and stir until very soft and beginning to color.
- Add garlic and continue stirring for about a minute.
- Add the beans, wine, and salt. Cook for 2-3 minutes.
- Put the clams on top, cover the pan with a lid and cook over medium heat for 2-3 minutes until the clams open.
- Throw away those that do not open. Serve with the sprinkled parsley.
