Simone Agostino

Brothy white beans, chorizo, silverbeet and vongole ~
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Love when a good fridge clean out becomes a flavourful dish. Rough recipe below 👇
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500g clams, thoroughly rinsed
1 bunch silverbeet, washed and roughly chopped
1 punnet cherry tomatoes
1 onion, diced
1 garlic clove, sliced
1 chorizo, sliced
1 can white beans, rinsed
Chicken stock
EVOO
Salt and pepper
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Heat a medium sized low saucepan to medium, add a splash of EVOO. Add the onion and l cook until translucent, then follow with the garlic and chorizo. Continue to cook for a couple kinda until the chorizo starts to render, then throw in the cherry tomatoes. After a few more minutes add the white beans and enough stock to just cover all the ingredients. Turn the heat down ever so slightly and add the silverbeet and clams and cover with the lid. Allow to steam for a few minutes, shaking the pan to agitate any stubborn clams that won’t open!
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Turn off the heat, drizzle with EVOO and season to your liking - serve immediately! ‘Nduja is lovely in place of the chorizo if you have it on hand.
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There are still a few spots left in my pasta workshops and a few new dishes to try this time round! Both semolina and egg pasta workshops to choose from ~ If you’re stuck on deciding which is best for you, send me a DM 💛
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And if you’re vegan, semolina pasta is the way to go for an eggless dough!
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~ book via the link in my BIO

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