1 Tbsp salted capers

1 white onion

170 gr black Gaeta olives

5-6 anchovy fillets in oil

1 green chilli pepper

A handful of oregano

1 Tbsp chestnut honey

Balsamic Vinegar of Modena PGI

Abundant extra virgin olive oil

200 gr shelled clams

300 gr vegetable couscous

100 ml lemon juice

Salt to taste

A handful of pistachios

Soak the capers to remove the salt, changing the water several times. In the meantime, slice the onion thinly. Lay the slices on the bottom of a baking dish, add the drained capers, whole olives, the anchovy fillets chopped into pieces, the sliced chilli peppers and sprinkle with oregano.

Drizzle the honey over the surface, spray with abundant Balsamic Vinegar of Modena PGI and extra virgin olive oil and bake at 180° for 20-25 minutes, until the capers and olives are crisp and covered with a caramelized layer.

Take out of the oven, quickly add the clams – after thoroughly rinsing them to remove any sand – and mix well so as to blanch them with the residual heat of the other ingredients.

Prepare the couscous according to the instructions on the package, but replacing one third of the water with lemon juice.

Add the sauce to the couscous and sprinkle with pistachios that you have first roasted and coarsely crushed in a mortar.