Vongole Recipe

Time20m

Serves2

Manila clams, white wine, garlic, mint, Calabrese pepper

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Ingredients

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1
Prepare the Clams
Rinse the Manila 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 pot or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to let it brown.
3
Add Clams and Wine
Add the rinsed clams to the pot, followed by the white wine. Increase the heat to high and cover the pot. Cook for about 5-7 minutes, or until the clams have opened.
4
Season and Serve
Once the clams are open, stir in the chopped mint, Calabrese pepper, salt, and black pepper. Serve immediately with crusty bread or over pasta, if desired.