Vongole Al Vino Bianco Recipe
Recipe information
Make Vongole Al Vino Bianco in just 20m. New Zealand clams sautéed with garlic and oil in a white wine sauce
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Ingredients
Main Ingredients
Cooking Instructions
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. 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. Add Clams
Increase the heat to high and add the cleaned clams to the skillet. Stir to combine with the garlic.
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.
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