Quick cuisine: Sautè di vongole(Sautèed clams)

Ecco ci: Vongole (clams) swimming in a delicious broth with garlic croutons. Sweet dreams are made of this.

This summer seafood recipe is quick, simple and full of flavor. It is the same base as a spaghetti alla vongole, minus the pasta. For this recipe, I pair it with garlic toasts to absorb the tasty broth. Fresh clams are a must! When preparing, make sure that after rinsing in cold water, any of the ones that are broken or open are tossed out. Ditto for after cooking: if it stays closed, toss it because it was DOA. Enjoy with a nice glass of white wine and dinner is done! This recipe can be doubled, the one below is for two dinner portions.

Ingredients:

• Garlic toasts for two

• 500 grams/1 lb fresh clams, cleaned and rinsed- I use vongole verace, or littleneck clams. Cherrystone clams would also work for this recipe.

• 1 clove of garlic, stem removed and chopped

• 1 pinch of red pepper flakes or one fresh red chili chopped

• 1 Tablespoon fresh parsely or one teaspoon dried

• 1 Tablespoon olive oil

• 1 Tablespoon butter

• salt + pepper to season

Directions

Make the garlic toasts first and set aside. If you want to use plain bread you can, but its better if the bread is at least toasted. You can also serve the clams without.

Once you have cleaned the clams and tossed the ones that are open or cracked set aside in a colander. Using a skillet you can cover, heat the butter and olive oil to medium high. Once the butter melts add the parsely, garlic and red pepper flakes. Once the garlic becomes a bit fragrant, about 1-2 minutes, add the clams and cover. The clams will open up in about 4-6 minutes, if using smaller ones, and 5-7 if using larger ones. Give them a shake as they start to open. You don’t want them to boil in the broth too long, because they will become very tough and chewy. Once all of the clams have opened, remove any that stayed closed and serve immediately with the toasts.