Ingredients for 4 people:
800 gr of field chicory
1kg of sea clams
extra virgin olive oil
Clean, boil and sauté in a pan with garlic and a little chilli 800 grams of field chicory.
Put 1kg of clams in a pan over low heat, open the shells and remove the clams. Keep their cooking water aside.
Prepare an extra virgin olive oil sauce, a few drops of lemon and emulsify. Season the mussels in the emulsion and lightly cook. Finish by adding the clam cooking water.
Place the clams with their liquid in a bowl, garnish with chicory tufts and accompany with a savory shortcrust biscuit.