Clam Saute: Sote di Vongole (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
2 garlic cloves, thinly sliced |
2 1/4 pounds fresh clams, scrubbed and rinsed (new zealand cockles or manila clams) |
1 cup dry white wine |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. In a 12 to 14-inch saucepan with a lid, heat the oil over a medium-high flame until hot but not smoking. Add the garlic and cook until soft and light golden brown, about 5 minutes. Add the clams. Pour in the wine and cover the pan. Steam the clams until they open, about 8 minutes. Remove from the heat and discard any clams that did not open on their own. Serve the remaining clams immediately, garnished with a sprinkle of fresh chopped parsley.
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