These clams can be served on their own or with spaghetti for a classic spaghetti vongole. The recipe is from ” Butter” by James Martin.
Ingredients
- 100 g butter
- 3 garlic cloves peeled and chopped
- 1 shallot peeled and diced
- 100 ml white wine
- 1 kg clams
- 1 red chilli diced ( deseeded if wished)
- Zest of 2 lemons
- 1 small bunch flat leaf parsley chopped
Servings:
Instructions
- Melt the butter in a large pan over a medium heat. Cook the garlic and shallot for 2 minutes, then add the wine and clams, cover and cook for 4 minutes.
- Meanwhile, heat the butter for the brioche crumbs in a large non stick pan until foaming. Add the crumbs and fry until golden.
- Stir the chilli, lemon zest and parsley through the clams then serve sprinkled with the brioche crumbs.
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