Many will say that clams are a typical Summer ingredient… but actually, they are delicious any time of the year! Their sandy taste matches perfectly with grains such as couscous and nuts like pistachio.

Today, I’m going to mix these ingredients to create a wonderful autumnal recipe with a summer aftertaste.  A perfect way to say goodbye to the previous seasons and welcome the winter! Moreover, since many traditions avoid eating meat on Christmas Eve, this could be a great idea to give an original touch to your table and impress your guests!

For my recipe, I will also use Oven-Dried Black Olives, one of my favourite ingredients with couscous and Balsamic Vinegar of Modena IGP “Malpighi” a condiment that It has a limpid, and bright colour with an intense but balanced perfume as well as a fruity flavour with wooden shades. A versatile product to use in the kitchen according to its own creativity!

So, fasten your apron and let’s try my:

Cous Cous with Clams, Olives, Pistachio and Balsamic Vinegar “Malpighi”

Ingredients

• 300g Couscous
• 200g Clams (with shells)
• 1 Tablespoon of Salted Capers
• 1 White Onion
• 170g Oven-Dried Black Olives
• 5-6 Anchovy Fillets in Oil
• 1 Tablespoon of Chestnut Honey
• Balsamic Vinegar of Modena IGP “Malpighi”
• Extra Virgin Olive Oil “Il Vero”
• 100 ml Lemon Juice
• 1 Green Chilli Pepper
• Oregano
• Salt, as needed
• A handful of Pistachios

• 

Soak the capers to remove the salt, changing the water several times. Meanwhile, finely slice the onion and the green chilli pepper.

Lay the slices on the bottom of a baking tray, add the drained capers, whole olives, the anchovy fillets chopped into pieces, the sliced chilli peppers and sprinkle with oregano.

Drizzle the honey over the surface, sprinkle abundant Balsamic Vinegar of Modena PGI “Malpighi” and Extra Virgin Olive Oil “Il Vero”

Bake at 180° for 20-25 minutes.

In the meanwhile rinse the clams to remove the sand.

Prepare the couscous according to the instructions on the package, but replacing one third of the water with lemon juice.

Roast the pistachios and coarsely crush them in a mortar.

Take the baking tray out of the oven when the capers and olives are crispy and covered with a caramelized layer.

Quickly add the clams and mix well so as to blanch them with the residual heat of the other ingredients.

Add the sauce to the couscous and sprinkle with the pistachios.

Your delicious couscous is ready!

Enjoy and… Buon Appetito!