Arrabiata Spicy Sea Shells

Zuppa Di Cozze from the small bondi italian was always my favourite thing to hit as a teen. Shell ladles scooping spicy soup up to your mouth. The soup was so seasoned it fell more into the sauce department.

You needed the plain bread to mop and dilute the liquid but you were only momentarily deterred until you hit a second wave of desire.

Chilli, oily, rich coating umami succulent mussels. Heaven.

This is that. But with the introduction of tiny clams... which are like the ligurian olives of shellfish... delightful and fussy to eat.

Add rice if you don’t want bread... or even pasta. This is a great entertaining dish because it requires complete activity while eating. Pure joy.

INGREDIENTS

serves 2

1 jar Undivided Food Co arrabiata sauce

1 kg small mussels

1 kg or pack of baby clams

1 stick young celery, finely chopped and leaves picked

3 garlic cloves, finely sliced

1 birds eye chilli, finely sliced

50 g Butter

350 ml dry white wine (= to a jar of arrabiata)

1 lemon, cut into wedges

1 c curly parsley, finely chopped

2 tbsP Undivided Food Co aioli

Baguette, optional

Method

In a heavy based pot with a lid, saute the garlic, chilli and celery stalk over medium high heat in olive oil till golden.

Add the jar of arrabiata sauce and heat through.

Pour in the wine and stir well.

Add the butter and continue stirring until melted.

Slide the shells in and distribute evenly.

Cover and turn heat up to high for 5 mins, allowing all shells to pop.

Sprinkle with parsley.

Ladle shells into 2 bowls, dollop with aioli and serve with lemon wedges and bread, unless avoiding carbs, but still add the bread.

RECIPE CREATED IN COLLABORATION WITH UNDIVIDED FOOD CO.