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Recipe from: Pietro Rizzo
Vongole is clams. Veraci is savage, in the sense that they are wild, not farmed.
You need fresh clams for this recipe.
glass of white wine
lots of fresh parsley
You will have to soak the clams overnight, so they release all the sand inside them. Them take a big pan, add extra virgin olive oil and chopped garlic, for about 2 minutes. Then add clams and close lid on the pan. There is no need for water, as there will be water released by the clams. When they start to open add wine and let evaporate. As soon as they open (one at time) take them out and put them on a dish, if you let them cook too long, they will be hard and rubbery. Once they are all cooked, add to spaghetti (with the shells, it looks much nicer, and you can scoop the sauce with the shells), and add the sauce (you can let the sauce reduce if you want). Sprinkle with lots and lots of parsley. This is a great dish, easy to make, yet impressive (especially if you have guests).