Clams with Crispy Salami, Fennel and Chilli

2 tablespoons olive oil

8 slices salami, thinly sliced

2 cloves garlic, sliced

1 teaspoon fennel seeds

½ teaspoon smoked paprika

1 long red chilli, seeded, finely chopped

¼ cup white wine

1 kilogram clams or cockles, rinsed in cold water

small handful parsley, finely chopped

thick slices sourdough bread, toasted, rubbed with a cut clove of raw garlic

purchased aioli, to serve

Heat the oil in a large sauté pan and cook the salami until crisp. Remove with a slotted spoon and set aside.

Add the garlic, fennel seeds, paprika and the chilli to the pan and cook for 2-3 minutes until the garlic is lightly golden. Increase the heat, add the clams and wine then immediately cover and cook, shaking the pan, until all the clams have opened. Discard any that haven’t opened. Add the salami back to the pan along with the parsley.

Divide between bowls and serve with the grilled bread and aioli.

SERVES 2