Make the fig oil by
Clean the cuttlefish, cut it into small bite-size pieces and set aside. Cook the clams in a large saucepan of boiling water without salt until they open. Let them stand for 15 seconds, then cool them down with ice. Drain the clams, reserving the liquid; then add the combined vinegars to the clam liquid.
To serve, season the cuttlefish with salt, pepper and fig oil. Arrange the cuttlefish on the centre of each plate. Pour the liquid from the clams over the cuttlefish, then arrange five clams on each serving and top with a sprinkling of dried capers.
Cut each fig into
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