Pan bagnato with clams and arugula


  1.  Purge the clams in salted water before opening them in a saucepan over a high heat.
  2.  Select the tender leaves of the cakile and wash them thoroughly to remove any sand.
  3. Crush the garlic and brown it in a pan with plenty of extra virgin olive oil.
  4. Add the clams and pour in the white wine. Mix with the water from the clams and cook for 15 minutes. Remove from the heat and allow to cool.
  5. Cut the bread into 8 thin slices and place them in a large dish.
  6. Cut the tomatoes into quarters and add them in a bowl to the cakile. Add salt and olive oil.
  7. Pour the clams, tomatoes and cakile over the bread, so it soaks up the liquid, and serve.

Serves 4

  • 750 g (26 oz) clams
  • 8 slices of stale bread a bunch of European cakile (beach arugula)
  • 150 g (5 oz) cherry tomatoes
  • 5 cloves garlic
  • a glass of white wine
  • extra virgin olive
  • oil
  • salt

Recommended: Extra Virgin Olive Oil

Technical data

Oliveti Colle Sant’Urbano