Clams with Broccoli Alio, Olio Pepperoncino


Serves 4


500g Clams
1 large head of Broccoli
1 Clove of Garlic (sliced thin)
½ Red Chili (Not too hot)
150g Almonds
1 Lemon
Small Bunch of Chopped Flat leaf Parsley
Extra virgin olive oil
50ml Dry White Wine
Salt and Pepper


Bring a small pot of salted water to the boil.  Cut and trim your Broccoli into bite size pieces, including the stem.  Add your stem first and then your broccoli florets, cook until al dente.  While your Broccoli is cooking, in a large pan on medium to high heat, add olive oil, garlic and chili, once golden and soften, add your clams, then white wine.  Place a lid over your clams and steam until they all open. (If any clams do not open please throw away)  add your broccoli and mix together.  Add your almonds and check seasoning, add your parsley and serve with a wedge of lemon.

Buon Appetito!