Ingredients
1 lb little neck clams, cleaned
1 lb mussels, cleaned
1 tbsp, olive oil
2 c pancetta, diced
2 cloves garlic, peeled minced
1 tbsp whole fennel seeds, toasted in a dry saute pan over medium heat
1 tbsp crushed chillies
1 c white wine
1 lemon
2 tbsp butter
Salt and pepper
1 spring parsley, chopped
Preparation
Wash clams in cold running water with a little salt to help purge of sand and grit.
In a large skillet, heat olive oil over medium-high heat until sizzling, about two minutes. Brown the pancetta, about 4 to 5 minutes and add garlic, fennel, and crushed chillies.
3)Stir and cook two more minutes and then place clams and mussels in the pan. Cook for one minute, then deglaze with wine. Cover and cook for 3 to 5 minutes, until the clams and mussels have opened.
- Remove the lid, squeeze in the lemon and add the butter, and salt and pepper to taste.
