Rose Gray and Ruth Rogers’ Zuppa di Vongole
Serves 2-3
1kg small clams
1tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, peeled and chopped
1 dried red chilli, crumbled
1 1/2tbsp chopped flat-leaf parsley
325ml dry white wine
Slices of sourdough bread
Rinse the clams in cold water and then allow them to sit in fresh cold water for 10 minutes. Rinse again. Check over the clams and discard any that are not closed.
Heat the olive oil in a heavy-based saucepan that is large enough to hold the clams. Add the garlic and chillies and half the parsley and cook over a medium heat for 2-3 minutes. Add the wine, bring to the boil, cook for 1 minute then add the clams and stir.
Cover the saucepan with a lid. Bring back to the boil, reduce the heat a little and cook the clams until they open. Discard any that remain closed.
Meanwhile, toast or grill the bread until brown, then prop up the pieces around the sides of 2 warmed dishes. With a slotted spoon, remove the clams to the dish. Reduce the wine in the saucepan for a few minutes more, then pour over the clams.
Sprinkle over the remaining parsley and drizzle with extra virgin olive oil.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here