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Chilli, garlic & roasted tomato Vongole/Clams

  • Rosh DC
  • Jul 29, 2015
  • 1 min read

....had a few friends over for dinner tonight......these for entree-

extra virgin olive oil in pot-medium heat..add chopped garlic, finely sliced chilli and cracked black pepper for few minutes...stir...do not allow garlic to turn brown...add a slurp of dry white wine( I used Chenin Blanc)...cook for a minute or 2....then add washed vongole/clams...season and add oven roasted cherry tomatoes....perhaps a little more wine ...cover and let clams steam for a few minutes ...do not overcook Vongole( they become rubbery)...as soon as the shells open, remove from heat ...add chopped flat leaf parsley and dill .....grate some fresh parmesan and serve......enjoy!

 
 
 

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