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  • 6 tbsp extra-virgin olive oil
  • 3 slices parma ham

    shredded

  • 4 cloves garlic

    sliced

  • 1 red chilli

    seeded and finely chopped

  • 150ml white wine
  • 500g clams

    cleaned

  • 4 thick slices sourdough

    toasted

  • ½ a small bunch flat-leaf parsley

    finely chopped

  • 1 lemon

    wedged

Nutrition: per serving

  • kcal401
  • fat19.7g
  • saturates3.2g
  • carbs30.9g
  • sugars2.7g
  • fibre1.9g
  • protein17.9g
  • salt2.2g

Method

  • step 1

    Heat the olive oil in a lidded frying pan and fry the parma ham until crisp. Add the garlic and chilli, and gently fry for 3 minutes or until soft. Add the white wine and, once bubbling, add the clams, put on the lid and cook for 5-6 minutes, shaking the pan, until all of the clams are open.

  • step 2

    Put the sourdough toast onto plates and ladle over the clams and the garlicky dressing. Sprinkle with parsley and serve with a lemon wedge to squeeze over.