Cozze Vongole In Guazzetto Recipe

Cooking Instructions

1. 1

   Prepare the Shellfish

   Rinse the mussels and clams under cold water, scrubbing the shells to remove any debris. Discard any that are open and do not close when tapped.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

3. 3

   Add Tomatoes and Wine

   Add the halved cherry tomatoes to the pot and cook for 3-4 minutes until they start to soften. Pour in the white wine and clam broth, stirring to combine.

4. 4

   Cook the Shellfish

   Increase the heat to high and add the mussels and clams to the pot. Cover with a lid and cook for about 5-7 minutes, or until the shells have opened.

5. 5

   Finish with Basil and Seasoning

   Once the shellfish are cooked, stir in the fresh basil leaves. Season with salt and black pepper to taste. Stir gently to combine.

6. 6

   Serve

   Remove from heat and serve the Cozze Vongole in Guazzetto immediately, garnished with additional basil if desired.