Cockles & clams in cava

Berberechos y almejas al cava

Cava is Spanish sparkling wine, made by the same method as French Champagne but with a taste more aligned with an Italian Prosecco. Both drinks will work as a substitute if you can’t find cava for this recipe.

SERVES 4

500 g (1 lb 2 oz) cockles

500 g (1 lb 2 oz) baby clams (vongole)

olive oil

125 ml (4 fl oz/½ cup) dry cava (see above)

chopped flat-leaf parsley, for serving

crusty white bread, for serving

Soak the cockles and clams in a large bowl of cold salted water for 30 minutes to help the live shellfish expel any sand or grit. Drain and reserve.

Put a large deep frying pan over medium heat. Add a large dash of olive oil and, when hot, pour in the cava and swirl the pan until emulsified. Add the shellfish and cover with a lid. Cook for 5 minutes, until all the shells are open. Discard any unopened shellfish.

Sprinkle with the chopped parsley, drizzle over a little olive oil and serve with crusty white bread for mopping up the juices.