Squid-Ink Bavette with Clams and Zucchini
Australian Gourmet Traveller recipe for squid-ink bavette with clams and zucchini by Nino Zoccali from Pendolino restaurant in Sydney.
Ingredients
- 500 gm clams
- 100 ml extra-virgin olive oil, plus extra to serve (optional)
- 135 gm zucchini, cut into 1cm dice
- To taste: fine sea salt
- To taste: freshly ground black pepper
- 600 gm good-quality dried squid-ink bavette
- 1 small garlic clove, finely chopped
- 100 ml dry white wine
- 2 tbsp chopped flat-leaf parsley
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