Vongole in Porchetta

Name: Vongole in Porchetta
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and pepper; ½ glass, about 60 ml (2 fl oz), dry white wine; 1.8 kg (4 lb) small clams or other small molluscs; 50 ml (1¾ fl oz) olive oil; 3 cloves garlic, peeled; 1 heaped tablespoon tomato paste, diluted in 60 ml (2 fl oz) warm water; a handful of fresh fennel or dill; a large sprig of fresh rosemary

Clams with Herbs and Wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

For this quintessential Ligurian starter, you can use any small molluscs – even cockles and winkles – or small mussels. The most important thing is that they should be absolutely fresh.

Ingredients

1.8 kg (4 lb) small clams or other small molluscs
a handful of

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Clean and wash all the molluscs very carefully. Chop the fennel or dill. Remove all the leaves from the rosemary and chop them.

Heat the oil in a large saucepan, add the garlic and herbs and fry for 2 minutes, then add the clams and season very generously. Pour over the wine and cook with the lid on for 5 minutes to evaporate all the alcohol.

Add the diluted tomato purée, stir a