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• Prepare the aioli: Confine the garlic, egg yolk and salt in a blender or food processor up and mix for 10 seconds. With machine running, poor in the peanut oil and then the all live oil, blending to make a thick emulsion. Set aside.

• Trim the strokes from the spinach, wash and dry in the leaves. Cut the leaves into strips 1 cm wide. Hate that oil in a large non-stick saw sp trim the strokes from the spinach, washing drying the leaves. Cut the leaves into strips 1 cm wide. Hate that oil in a large non-stick pan. Add the onion and cook over low heat, stirring for three minutes or until golden. Add the spinach and season with salt. Mix well and cook, covered for five minutes or until spinach is very soft.

• Add the onion and cook over low heat, stirring for three minutes or until golden. Add the spinach and season with salt. Mix well and cook, covered for five minutes or until spinach is very soft.

• Wash the clams in several changes of water, drain. Transfer to a large pot and cook over high heat ,Turning continuously until all have opened. Discard any on open clams. Remove the clams with a slotted spoon and keep warm ,discard the shells.

• Strain the clam cooking liquid into a small sauce pan and boil until reduced by half. Blend into the aïoli. Turn the mixture into the spinach and stir well. Add the clams, stir and serve immediately.

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Serves 4

Thank you Pino’s fine produce  

Prahran market