Prawns and clams baked in tomato and chilli

SERVES 4 // PREP TIME 15 MINS // COOK 40 MINS

2 tbsp extra-virgin olive oil

1 red onion, thinly sliced

3 garlic cloves, finely chopped

200 gm fresh podded borlotti beans, from 500gm un podded (see note)

125 ml (½ cup) dry white wine

1½ tbsp tomato paste

2 400gm can crushed tomatoes

4 red banana chillies, halved and seeds removed

1 fresh bay leaf

12 large raw prawns, peeled, tails intact

500 gm diamond-shell clams

Sourdough baguette (optional), to serve

1 Preheat oven to 160˚C. Heat oil in a large casserole over medium-high heat, add onion, garlic and borlotti beans, and cook, stirring occasionally, until onion begins to soften (4-6 minutes). Add wine and bring to a simmer, cook until nearly evaporated (2-3 minutes).

2 Add paste, tomato, chilli and bay leaf and bring to a simmer, cover with a lid and place in oven; cook until borlotti beans are tender (30 minutes).

3 Remove from oven, gently push prawns and clams into sauce, return to oven (uncovered) and roast until prawns and clams are cooked through (5-6 minutes). Remove from oven, drizzle with extra oil, and serve hot with sourdough baguette, if using.

Note Fresh borlotti beans are available from select greengrocers. If unavailable, substitute canned borlotti beans, rinsed and drained.