Clams with tomatoes
How to make Clams with tomatoes recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
2 tablespoons olive oil
3 garlic cloves, finely chopped
2 ripe tomatoes, finely chopped
1 kg (2 lb) live clams, cleaned
125 ml (4 fl oz) Manzanilla sherry
4 tablespoons finely chopped parsley
salt and pepper
Method:
Heat the oil in a large frying pan, add the garlic and tomatoes and cook over a medium heat, stirring, for 3–4 minutes.
Discard any clams that won’t shut when tapped, then add them to the pan with the sherry and parsley. Season to taste with salt and pepper, then cover tightly and cook over a high heat, shaking the pan vigorously several times, for 4–5 minutes or until the clams have opened. Discard any that remain closed.
Serve the clams immediately in their cooking liquid or leave to cool to room temperature.
For linguine alle vongole, prepare the clams as above. Cook 400 g (13 oz) dried linguine in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, heat 1 tablespoon olive oil in a large saucepan, add 1 chopped garlic clove and 1 crumbled dried chilli and cook until softened. Add the clams and increase the heat to high, then add 100 ml (3½ fl oz) vermouth and cover tightly.
Cook as above, discarding any clams that remain closed. Drain the pasta, add to the clams and toss well, stir through some chopped parsley and serve immediately.
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| Clams with tomatoes |
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