Step 2

Add the pork mince and egg yolk to the bowl. Beat well and shape into 18 small meatballs.

Step 3

Wipe out the pan, add the olive oil and heat to medium-high. Fry the meatballs for 5 minutes to colour, then lift out onto a plate, keeping the oil in the pan.

Step 4

Sizzle the chorizo with the sliced garlic in the same oil. Add the squid and fry briefly to give a little colour.

Step 5

Pour in the white wine and bring to the boil, scraping the base of the pan. Stir in the tomatoes, bring to the boil, then add the meatballs and clams.

Step 6

Cover and cook for 5 minutes until the clam shells have opened. Discard any that remain shut. Sprinkle with parsley, drizzle with extra-virgin olive oil and serve with crusty bread.