Clam Saute: Sote di Vongole
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 1/4 pounds fresh clams, scrubbed and rinsed (New Zealand cockles or Manila clams)
- 1 cup dry white wine
- 2 tablespoons chopped fresh parsley leaves
In a 12 to 14-inch saucepan with a lid, heat the oil over a medium-high flame until hot but not smoking. Add the garlic and cook until soft and light golden brown, about 5 minutes. Add the clams. Pour in the wine and cover the pan. Steam the clams until they open, about 8 minutes. Remove from the heat and discard any clams that did not open on their own. Serve the remaining clams immediately, garnished with a sprinkle of fresh chopped parsley.
Recipe courtesy of Mario Batali