Steamed Clams with Mint and Black Pepper Fettunta

Art Culinaire,  Spring, 2001  by Mario Batali

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For the black pepper fettunta, prepare a hot grill. In a small bowl, combine the olive oil and black pepper and mix to combine. Place the bread slices on the grill to mark on both sides. Place the bread on a cutting hoard and brush one side with the olive oil mixture. Slice each in half on the bias and set aside.

For the clams, in a larg saucepan, heat the oil over medium heat. Add the onions and garlic and sautd until translucent. Add the red pepper flakes, mint, cockles, razor clams, littleneck clams, wine, and water. Bring to a boil, cover, and steam until all of the shells are open, about two minutes. Remove from the heat, season, and set aside keeping warm.

To serve, spoon some clams and broth into a soup bowl, and garnish with mint and lemon zest. Accompany with a slice of fettunta.

(Serves 6)

For the black pepper fettunta:

1/4 cup extra virgin olive oil

1/4 cup ground black pepper

6 slices Italian country bread

For the clams:

1/4 cup extra virgin olive oil

2 red onions, peeled and finely chopped

6 cloves garlic, peeled and sliced

1/2 tablespoon crushed red pepper flakes

1/2 bunch spearmint, stemmed and chopped

3/4 pound New Zealand cockles

3/4 pound razor clams

3/4 pound littleneck clams

2 cups white wine

3/4 cup water

Salt and pepper to taste

For the garnish:

Mint leaves

Lemon zest

Note: Fettunta is Italian bread rubbed with garlic and olive oil and grilled over a charcoal fire.

COPYRIGHT 2001 Culinaire, Inc.
COPYRIGHT 2008 Gale, Cengage Learning