3 kg (6.1/2 lb) small clams (vongole), thoroughly washed and checked
4 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
2 dried red chillies, crumbled
75 ml (2.1/2 fl oz) white wine
500 g (18 oz) zucchini, cut lengthways into four and then across into thin segments
Maldon salt and freshly ground black pepper
1.5 litres (2.1/2 pints) Fish Broth (see here)
1 small red onion, peeled and chopped
2 small fennel bulbs, trimmed and chopped
6 anchovy fillets
400 g (14 oz) vialone nano rice
75 ml (2.1/2 fl oz) dry Martini
juice of 2 lemons
a handful fresh flat-leaf parsley
extra virgin olive oil
For six
To open the clams, heat 2 tablespoons of the olive oil in a large saucepan and add 1 teaspoon chopped garlic and one of the chillies. When the garlic begins to colour, add the clams and the white wine. Cover with a lid, shake for a few seconds and cook for 3 minutes or until the clams have steamed open. Strain, keeping the juices, and allow to cool. When they are cool enough to touch, remove the clams from their shells and then return them to their juices and put aside.
Blanch the zucchini in salted water. Drain and keep.
Heat the fish broth and check for seasoning.
Heat the remaining olive oil in a heavy-bottomed saucepan. Add the onion and fennel and fry together, stirring over a low heat until soft and beginning to colour. Add the remaining garlic, chillies and the anchovies. Stir to combine the flavours, and break up the anchovies.
Add the rice and stir to coat each grain. Add the Martini, and stir constantly as the wine is absorbed, then reduce the heat and start adding the hot broth ladle by ladle, allowing each ladleful to be absorbed before adding the next. Continue until the rice is al dente, usually about 20 minutes. Finally stir in the clams and their juices, the lemon, zucchini and parsley. Serve with extra virgin olive oil poured over.