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Friday, February 11, 2022

ANTIPASTO DI VONGOLE - Clam Antipasto


Clams, in my opinion, are the perfect starter to an Italian meal.


Ingredients:

2 doz. clams (the smaller the better)
1/4 cup olive oil
1/4 cup parsley, chopped
2 cloves garlic, minced
1 red peperoncino

Procedure:

Place the clams in a pot and cover with water and salt for a minimum of 2 hours in order to remove the sand.
Prepare chopped garlic, parsley and peperoncino.

At this point, rinse the clams well under running water.




Place the oil, garlic, parsley and peperoncino in a pan.
Add the clams in the pan, raise the heat and cover with lid.  
Turn the clams few times so that the clams open and flavor blends better.
Turn off the heat as soon as the clams have opened (otherwise they harden).
Bring to the table after sprinkling with more freshly chopped parsley and black pepper.









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