From Naples and Campania comes this simple and most delicious way to enjoy perfectly fresh clams. This style of cooking - superbly quick and easy, and using only a few top-quality, fresh ingredients - is absolutely typical of the cuisine of the area. The clams traditionally used for this classic dish are vongole veraci, known as carpet shell clams in English. They tend to be larger and juicier than the other varieties, but if you cannot get hold of them, any other clams are fine to use instead - just adjust the cooking time accordingly.
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