Cooking vongole in the pan is a fantastic way to infuse them with flavor and create a delicious sauce. Here’s a simple and flavorful recipe for Pan-Seared Vongole:
Pan-Seared Vongole
Ingredients:
- 1.5 kg (3.3 lbs) fresh vongole (clams), cleaned
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup dry white wine
- 1/2 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Crusty bread (for serving)
Instructions:
- Prepare the Vongole:
- Rinse the vongole thoroughly under cold running water to remove any sand or debris.
- Discard any open clams that do not close when tapped.
- Heat the Olive Oil:
- In a large, deep skillet or pan, heat the olive oil over medium heat.
- Sauté Garlic and Red Pepper Flakes:
- Add the thinly sliced garlic and red pepper flakes to the pan.
- Sauté until the garlic becomes fragrant but not browned.
- Add Vongole:
- Carefully add the cleaned vongole to the pan. Toss them in the oil and garlic mixture.
- Pour in White Wine:
- Pour the dry white wine over the vongole.
- Cover the pan and let the vongole cook for 5-7 minutes or until they open. Discard any clams that do not open.
- Add Parsley:
- Once the vongole have opened, add to the pan. the chopped fresh parsley and season with salt and black pepper to taste.
- Finish Cooking:
- Allow the vongoles to soften and release their juices, and the parsley to wilt, for an additional 2-3 minutes.
- Serve:
- Transfer the pan-seared vongole to a serving dish.
- Serve with crusty bread to soak up the delicious juices.
- Enjoy:
- Enjoy your pan-seared vongole immediately, savoring the flavors of the sea and the aromatic garlic and parsley.
This Pan-Seared Vongole is a delightful dish that brings out the natural sweetness of the clams, enhanced by the garlic and white wine. It’s a perfect option for a quick and impressive seafood meal. Buon appetito!
