A family favourite that's on the menu during summer!
Servings: 4
Ingredients
2 Tablespoons extra-virgin olive oil
2 Garlic cloves, finely chopped
2 Birds Eye chillies, thinly sliced
125 g (3/4 cup) Cherry tomatoes, halved
1 Chilli, thinly sliced
1–2 Tablespoons finely chopped flat-leaf parsley stalks
1kg Vongole (clams), rinsed in cold water to remove grit
150ml Dry white wine
4 Slices of sourdough
Salt flakes
1–2 Tablespoons finely chopped flat-leaf parsley leaves
Method
Heat the olive oil in a large heavy- based saucepan over medium–high heat. Add the garlic, tomatoes, chilli and parsley stalks and stir for 20–30 seconds or until fragrant.
Add the vongole and wine and allow the alcohol to bubble away for 1–2 minutes, then cover with the lid and allow the steam to open the vongole (this will take about 4–5 minutes).
In the meantime, grill the sourdough to your liking.
Once all the shells have opened, remove the pan from the heat. Discard any broken or unopened shells.
Tip the vongole and poaching liquid into a large sharing bowl and season to taste, if needed. Scatter the parsley leaves on top and serve hot with the grilled sourdough.
Per Salute Collection
Essteele
Experience the ultimate in Italian-made cookware with Essteele Per Salute – diamond-hard nonstick, innovative Thermotech™ handles with heat indicator, and energy-efficient induction bases for perfect cooking every time.
