Clam Salad With Chili Dressing

Put clams in a saucepan with a little water, salt and pepper. Cover tightly and shake pan over high heat for 2-3 minutes, until the shells have opened. Drain and discard any clams that have not opened. Remove clams from shells.

To make dressing, wearing rubber gloves, remove stalk from chili, halve lengthwise and scrape out seeds, finely chop flesh. Crush fennel seeds and put in a small bowl with chili, lemon juice, oil, salt and pepper. Whisk until thickened. Blanch beans in boiling salted water for 2 minutes, drain and refresh under running cold water. Thinly slice mushrooms. Lightly toast pine nuts.

Arrange salad leaves on individual serving plates. Sprinkle with beans, mushrooms and clams. Drizzle over the dressing and sprinkle with pine nuts. Garnish with chervil and serve as a light lunch or starter.

Variation - Replace clams with mussels.