20 medium clams
8 cloves fresh garlic, minced
6 tablespoon olive oil
3 tablespoon chopped parsley
2 tablespoon fine dry bread crumbs
1 salt to taste
1 cup white wine or sherry
1 chile, chopped
Soak clams in salty water for 5 hours before preparing dish, and
rinse. In a large pan, saute garlic in oil. Add parsley and clams;
cover 5 to 10 minutes to open the clams. Once clams are open, add
bread crumbs, salt, white wine and chile. Move pan back and forth
for about 5 minutes over medium heat until sauce thickens.
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