Vongole E Cozze Alla Marinara Recipe
Clams and mussels in olive oil, garlic, a touch of hot pepper, white wine, basil and tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Shellfish
Rinse the clams and mussels under cold water to remove any sand or debris. Discard any that are open and do not close when tapped.
- 2
Sauté the Aromatics
In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
- 3
- 4
Deglaze with Wine
Pour in the white wine, cover the pot, and let it steam for about 5 minutes, or until the shells open.
- 5
Add Tomato Sauce
Once the shells have opened, add the tomato sauce and stir gently. Simmer for an additional 5 minutes.
- 6
Finish with Basil
Add chopped fresh basil, and season with salt and black pepper to taste. Stir to combine and remove from heat.
- 7
Serve
Serve hot in bowls, ensuring to include both the shellfish and the sauce. Enjoy with crusty bread!
