Vongole Al Vino Bianco Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the New Zealand clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

2. 2

   Sauté Garlic

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3. 3

   Add Clams

   Increase the heat to high and add the cleaned clams to the skillet. Stir to combine with the garlic.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and add the red pepper flakes, salt, and black pepper. Cover the skillet and let the clams steam for about 5-7 minutes or until they open up.

5. 5

   Finish and Serve

   Once the clams are open, remove the skillet from heat. Stir in the chopped parsley and adjust seasoning if necessary. Serve immediately with crusty bread.