Sauted Di Vongole Recipe
Little neck clams sautéed in white wine, garlic & cherry tomatoes
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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 Garlic and Tomatoes
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
- 3
Add Wine and Clams
Pour in the white wine and bring to a simmer. Add the clams, cover the skillet, and allow to cook for about 5-7 minutes, or until the clams have opened.
- 4
Finish the Dish
Remove the skillet from heat. Stir in the chopped parsley, red pepper flakes, and season with salt and black pepper to taste. Discard any clams that remain closed.
- 5
Serve
Serve the sautéed di vongole in bowls, spooning the broth and tomatoes over the clams. Enjoy with crusty bread or over pasta if desired.
