Pan-cooked clams with zucchini and wholemeal toast

Ingredients

For 1 serving

• Clams300 g
• Zucchini200 g
• Garlic1 clove
• White wine30 ml
• Chili pepperto taste
• Parsley5 g
• Whole wheat bread80 g
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten, shellfish, sulphites,

In season: May – September

Method

1. If the clams have not been purged already, leave them in cold salted water for an hour so they release their sand; then rinse them and discard any broken or open ones.
2. Wash and trim the courgettes and cut them into julienne, thin sticks a few centimetres long; peel and crush the garlic and chop the parsley.
3. Heat the oil in a wide pan over medium heat with the garlic and chilli for a minute, until the garlic is just golden; add the courgettes, salt lightly and cook for 3 minutes, until wilted but still crisp.
4. Add the clams and the white wine, turn up the heat, cover and cook for 3–4 minutes, shaking the pan, until they have all opened; discard any that stay closed. Taste before salting, as clams are already salty.
5. Meanwhile slice the wholemeal bread and toast it in a pan or toaster for 2–3 minutes, until crisp.
6. Turn off the heat, finish with the parsley and serve the clams with their juices and the toasts to mop them up.