INGREDIENTS
⅓ cup extra virgin olive oil
2 cloves garlic, chopped
250g chorizo, chopped
½ cup dry white wine
Salt flakes and freshly ground black pepper, to taste
350g Sydney Cockles, purged (see notes)
350g Diamond Clams, purged (see notes)
350g Pipis, purged (see notes)
¼ cup chopped flat-leaf parsley
Crusty bread, for serving
METHOD
Melt butter in a frying pan over medium heat, add garlic and chorizo and cook for a couple of minutes. Add wine, salt, pepper and Cockles, Clams and Pipis. Increase heat to high, cover and cook for a minute or two, shaking often, until shells start to open. As each shell opens, remove from the pan to a bowl.
When all shells have opened, stir parsley through cooking liquid, pour over the shells and serve with crusty bread.
