Sauté Misto di Vongole e Datteri

Name: Sauté Misto di Vongole e Datteri (Mixed Sauté of Clams and Sea Dates)
Yield: For 4
Cuisine: Italian
Ingredients: 1 garlic clove, finely chopped; 4 tbsp extra-virgin olive oil; 500 g (1 lb) sea dates or sea truffles (see dattero, and tartufo di mare); 500 g (1 lb) sea dates or sea truffles (see dattero, and tartufo di mare); black pepper; 2 tbsp chopped flat-leaf parsley; 1 kg (2¼ lb) carpet shell clams; 1 kg (2¼ lb) telline (wedge shell) clams

Mixed Sauté of Clams and Sea Dates

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Everyone in the South likes to eat this speciality made with various types of clams and sea dates. We were very lucky to find sea dates — in my opinion one of the best shellfish — because fishing for them has now been restricted. You could use one just type of clam if that is all you can get but the flavour won’t be as interesting.

Ingredients

1 kg (2¼ lb) carpet shell clams
1 kg (2¼

Method

Thoroughly clean the shellfish under cold running water, discarding any that are open or that do not look very healthy.

Heat the olive oil in a large pan and briefly fry the garlic, ensuring that it does not change colour. Put all the shellfish in the pan and cook with the lid on. After a few minutes the shells will open up. Keeping the lid on, shake the pan so that all the shells cook