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 Clams Saute | Status Approved | | Name |  Clams Saute | | Category | Fish & Seafood, European, Italian | | Serves/Yields | 4 | | Source | Guido | | Difficulty | Easy | | Prep. Time | 10 min | | Cook Time | 10-15 min | | Introduction | | This is a typical Italian starter, usually served with crostinis (tosted bread) or with bruschetta. It's really easy and delicious. The secret is in the clams. It's common say in Italy you should not eat clams on month with the letter R in the name. But this is most an urban legend, and only means that it's a really good summer dish. | | Ingredients | | 4 tablespoons extra-virgin olive oil
2 cloves_garlic, thinly sliced
2 1/2 pounds fresh clams , scrubbed and rinsed
1 cup dry white wine
2 tablespoons chopped fresh parsley leaves
Red hot chili pepper flakes to taste. | | Directions | | Step: 1 | In a large saucepan with a lid, heat the oil over a medium-high flame until hot but not smoking. Add the garlic and pepper flakes and cook until soft and light golden brown, about 3 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 accompained with crostini. |
Time submitted: Wednesday, October 26. 2005 at 15:01:54 Contributed By: guido
Rate It| Average score: 2.7 () votes: 10 |  |  |  | |  |  | Comments
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