Entertaining over the summer holidays is both a joyful and draining task. With so much focus on our Christmas Day spread, planning a menu for the rest of the period can feel overwhelming. But what if we told you it doesn't have to be as hard as you think? Enter a perfect, simple, summer seafood recipe courtesy of the genius chefs at The Apollo. Incorporating one of Greece's most iconic white wines to instantly transport you to the Mediterranean, this recipe for clams Assyrtiko, asparagus and peas will be the ultimate summer lunch crowd pleaser.

Ingredients

Serves 1

• 125 grams Vongole clams / Pipis (per person)
  Produce Note: Be sure to buy Myer Seafoods Vongole' or Goolwa Pipi Co Pipis, as they are incredible Australian products that are hand-harvested and already de-sanded.
• 10-12 pieces pencil asparagus (thin)
• 2 tablespoon fresh peas
• 120 grams unsalted butter (cut into cubes)
• 150 millilitres Greek Assyrtiko wine
• 200 millilitres fish stock or chicken stock
• 2 grams black pepper (freshly ground)
• 1/4 Whole lemon Lemon Wedge
• 1 garlic clove (skin on)

Method

1. Prepare the asparagus by washing, then snapping the base of the asparagus to remove the undesirable base of the vegetable. Do this process to all the asparagus, then place them all on a chopping board and cut to the same length at the base to create a consistent length.
2. Place the garlic clove on the chopping board and smash the garlic rustically underneath the flat edge of a knife.
3. In a small pot over medium heat, add a small splash of olive oil, the crushed garlic clove and simmer gently for 1 min.
4. Remove the clams from their bag and drain the liquid.
5. Remove the garlic clove and add the clams to the pot (if you have any herb stalks like parsley or basil, feel free to add now) and toss to combine.
6. Add half the wine and bring to a simmer, as soon as the clams open, remove them from the pot onto a clean plate or tray with a spoon.
7. Once removed, add the stock and bring to a boil then reduce the liquid by half.
8. Add the asparagus and simmer in the reducing liquid for 30 seconds.
9. Take the pan off the heat and add the fresh peas, the butter cubes, black pepper and a squeeze of lemon juice and continue to swirl the pan around to help the butter emulsify and bind with the sauce.
10. Finally add the clams back into the pot and stir to combine and warm though.
11. Plate the asparagus on the plate first, then pour the clams and peas together over the top of the asparagus.
12. Drizzle with olive oil and a final squeeze of lemon juice and cracked pepper. Chilli oil optional.
13. Serve with crusty baguette.