Clams With Cherry Tomatoes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Almejas con Tomates. A Basque recipe from Cooking Light. Ingredients:
2 tablespoons olive oil |
1 pint cherry tomatoes |
1/4 cup dry white wine |
2 lbs littleneck clams, scrubbed |
2 garlic cloves, minced |
1 large lemon, sliced into 12 wedges |
1/2 cup chopped fresh parsley |
8 slices diagonally cut french bread (about 1 ounce each, 1 inch thick) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned.
2. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open.
3. Discard any unopened shells. Sprinkle with parsley. Serve clam mixture with French bread.
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