Vongole is a type of sea clam that is very popular in Mediterranean cuisine. Be sure to cook them if you want to add a piece of Italy to your menu! Also, this recipe is amazing for mussels!
It is necessary
- - 40 Vongole seashells;
- - 3 cloves of garlic;
- - chilli;
- - 15 pcs. cherry tomatoes;
- - parsley;
- - olive oil.
Instructions
Step 1
A large clove of garlic must be peeled and cut lengthwise. Chop the chili pepper, after removing all the seeds from it. Cut the cherry tomatoes in half. By the way, they are completely replaceable with ordinary tomatoes, only then they need to be blanched and chopped into a medium cube.
Step 2
Heat some olive oil in a large skillet. In well-heated oil, send halves of a clove of garlic and pepper. Lightly brown and add the tomatoes. Wait until they have released enough juice.
Step 3
At this time, rinse the shells. Once the pan is full of tomato juice, put the vongole into it and simmer for 2 minutes. It is very important not to overexpose the shellfish on the fire! Stir well, shake the pan while cooking. The shells should open up.
Step 4
Remove frying pan from heat, remove unopened shells.
Step 5
Chop the parsley, send to the pan and return to the fire. Add a little boiling water, let it boil and remove from the burner, now it's final! Serve immediately.
