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Zuppa Alla Vongole à la River Café
- Serves
6
- Difficulty
Easy
By David Loftus
Published 2012
From my ultimate heroine,
Ingredients
2 kg 4½ lb - Extra virgin olive oil
3 c
Method
Check over the clams, discarding any that are already open and don’t close when tapped. Heat 2 tablespoons of olive oil in a thick-bottomed pan, add the garlic, chillies, and half the parsley and cook for a few minutes.
Add the wine, bring to the boil and cook for a minute, then add the clams. Stir well, coating the clams in the hot wine, then cover and cook over a high heat for 2—3 min
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