Preparation time:
approx. 35 minutes
Quantity for:
4 servings
800g clams
800g mussels
20g Sabo extra virgin olive oil
4 garlic cloves, unpeeled
10ml dry white wine
160g canned peeled tomatoes
40g chilli oil
40g flat-leaf parsley
400g brown baguette or bread
Suggested wine:
a Ticino Chardonnay
Wash the clams and mussels carefully (removing the beards from the latter). Blend the tomatoes. Wash the parsley, separate the stems from the leaves and chop the latter. Cut the bread into bruschetta type slices and toast in the oven.
Cooking instructions:
Heat a large pan and add the olive oil, garlic and parsley stems. Add the mussels and clams, stir well and add the white wine. Add the tomatoes and cover, leave to cook for around 3 minutes on a low heat, stirring a couple of times. Remove the shellfish, garlic and parsley stems, and leave the broth to reduce for a short time. As it simmers, whisk in the chilli oil with a hand whisk.


Place the shellfish in a large serving dish and pour on the broth. Sprinkle with the chopped parsley and arrange the toasted bread around the side.
Serving ideas:
If you like, peel the garlic and rub it onto the bruschetta; for a more refined version, remove the shells from the shellfish and serve in individual soup bowls.
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