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Recipe of the Week: Vongole With Tomato, Zucchini, Parsley, White Wine and Garlic

20/06/2014 17:05 BST | Updated 20/08/2014 10:59 BST

This recipe is so easy you have to try it. It's a really delicious lunch dish or even something to put in the middle of the table. Make sure you clean your clams well as you do not want any grit. The combination of the garlicky clams with courgette and tomato is lovely. It's a bowl of clams with a lovely soupy juice that has the tender courgettes. The grilled bread is to mop up all the juice. If you cannot get clams try mussels it works well. Have a great week!

Ingredients

Serves two

1 kg Vongole

2 medium sized courgettes (cut into 1cm pieces)

400ml tomato Passata

1 clove of garlic (finely chopped)

1 tbsp of chopped flat leaf parsley

1 red chilli chopped (optional)

150 ml of dry white wine

3 tbsp of olive oil

4 slices of grilled sour dough bread

Method

In a hot large sauce pan add the 1tbsp of olive oil sliced garlic and the chopped red chilli. Cook for 30 seconds then add the cleaned Vongole. Place a lid on top and cook for two minutes. Add the white wine and leave the lid off. Cook until all the clams have opened (about four mins).

Empty the clams and juice into a sieve and make sure you keep the cooking juice.

Wipe the sauce pan clean and add the remaining olive oil add the tomato Passata and reduce by half. Add the vongole cooking liquid and bring to the simmer.

Add the chopped courgettes and cook for a couple of minutes then add the clams in their shells.

Stir the clams around in the juice then add the chopped parsley. Check the seasoning and serve with grilled sour dough bread rubbed with garlic and olive oil. Try with a glass of Greco di Tufo.