Clams alla Pescatora Recipe
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh clams (vongole veraci) | 2 kg |
| Fresh parsley | 1 bunch |
| Dry white wine | 100 ml |
| Extra virgin olive oil | 4 tbsp |
| Fine salt | To taste |
| Garlic cloves | 2, peeled |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Fats | 10 g |
| Carbohydrates | 6 g |
| Sodium | 460 mg |
Instructions
| Step | Description |
|---|---|
| 1 | Start by cleaning the clams thoroughly. Discard any with broken shells and place the rest in a large bowl of water with a handful of coarse salt. Let them soak for at least 30 minutes to purge sand. Alternatively, rinse the clams under cold running water and tap them on a wooden cutting board, hinge-side down. If sand appears, discard the clam. |
| 2 | Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the garlic cloves, peeled and lightly crushed, and sauté until fragrant. |
| 3 | Drain the clams and add them to the skillet. Pour in the white wine and quickly cover the pan with a lid to trap the steam. |
| 4 | Allow the clams to cook for 2-3 minutes, or until all the shells have opened. Discard any that remain closed. |
| 5 | Sprinkle the dish with freshly chopped parsley. Toss the clams gently in the skillet to distribute the flavors evenly. |
| 6 | Serve immediately, with a drizzle of olive oil if desired. Pair with crusty bread to soak up the delicious juices. |
Enjoy this quick and flavorful dish, perfect for a seafood dinner that captures the essence of coastal cuisine! For more delectable recipes, visit LoveWithRecipes.com.
