INGREDIENTS
8 razor clams (washed)
1 clove of garlic and halved (peeled)
3 tablespoon of olive oil
1 lime cut in half
1 tablespoon of flat leaves parsley (finely chopped)
1 pinch of dry chilli flakes
2 teaspoons capers
1 tsp green olive tapenade
2 slices of country style bread
Sea salt to taste
Handful of Rocket Leaves
3 tbsp extra virgin olive oil
1 tbsp balsamic Vinegar
Salt and freshly ground black pepper
Recipe continues
METHOD
Toast the bread on both sides in a toaster or under the grill. Leave to slightly cool.
In a large frying pan, heat the olive oil with the chillies and capers. Add in a single layer of the clams, hinge side down. Once they have completely opened, turn them over making sure that the meats come into contact with the base of the pan. Sprinkle with the parsley and tapenade and cook for 1 minute until lightly browned.
In the meantime, rub the garlic clove on one side of the toasted bread. Dress the rocket leaves with the extra virgin olive oil and balsamic vinegar.
Serve the razor clams immediately with the garlic toasted bread, the dressed leaves and fresh lime wedge