800 g/1 3/4 lb cams scrubbed 3 tablespoons olive ol 1 shallot. 1 clove garlic
1/2 fresh chilli, de-seeded and chopped 300 g/11 oz courgettes, out into strips
1 tablespoon chopped fresh flat-leaf parsley 100 ml/3 1/2 fl oz dry white wine
3 tomatoes, peeled and diced 350 g/12 oz bavette salt


1.Discard any cams with broken shells or that do not shut immediately when sharply tapped. Put the cams in a dry frying pan and cook over a high heat for about 5 minutes until they open.
2.Discard any that remain closed. Remove the dams from their shells and set aside. He the oil in a saucepan, and the shallot, garlic and chili and cook ove a low heat, stirring occasionally, for 5 minutes until soft.
3.Remove and discard the garlic, add the dams, courgettes and parsley and code for 5 minutes.
4.Sprinkle in the wine and cook until it has evaporated Add the tomatoes, season with salt and cook for 20-30 minutes un thickened.
5.Cook the bavette in a large pan of salted, boiling water on alderte, then drain, add to the courgette and clam mixture and toss.

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