Clam meat is chopped fine and quickly insaporita—flavor coated—with garlic and parsley sautéed in olive oil and its own boiled-down juices. Potatoes are boiled and mashed through a food mill or ricer. The two are mixed and baked, with bread crumbs, in an ovenproof serving dish.
It would be a well-chosen part of a seafood buffet offering both warm and cold dishes. It also makes an appetizing light lunch.
© 1986 Marcella Hazan estate. All rights reserved.