Vongole Saltate Recipe
Sautéed cedar key littleneck clams in white wine
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Clams
Rinse the clams under cold water to remove any sand or debris. Discard any clams that are open and do not close when tapped.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shallots and sauté for 2-3 minutes until they become translucent.
- 3
Add Clams and Wine
Increase the heat to medium-high. Add the clams to the skillet along with the white wine. Stir to combine.
- 4
Cook the Clams
Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
- 5
Finish the Dish
Stir in the chopped parsley, red pepper flakes, salt, and black pepper. Sauté for an additional 1-2 minutes before serving.
