Rose Gray and Ruth Rogers’ Zuppa di Vongole

Serves 2-3

1kg small clams

1tbsp extra virgin olive oil, plus extra for drizzling

1 garlic clove, peeled and chopped

1 dried red chilli, crumbled

1 1/2tbsp chopped flat-leaf parsley

325ml dry white wine

Slices of sourdough bread

Rinse the clams in cold water and then allow them to sit in fresh cold water for 10 minutes. Rinse again. Check over the clams and discard any that are not closed.

Heat the olive oil in a heavy-based saucepan that is large enough to hold the clams. Add the garlic and chillies and half the parsley and cook over a medium heat for 2-3 minutes. Add the wine, bring to the boil, cook for 1 minute then add the clams and stir.

Cover the saucepan with a lid. Bring back to the boil, reduce the heat a little and cook the clams until they open. Discard any that remain closed.

Meanwhile, toast or grill the bread until brown, then prop up the pieces around the sides of 2 warmed dishes. With a slotted spoon, remove the clams to the dish. Reduce the wine in the saucepan for a few minutes more, then pour over the clams.

Sprinkle over the remaining parsley and drizzle with extra virgin olive oil.