- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 60 ml (¼ cup) olive oil
- 3 cloves garlic
- 3 anchovies
- 1.5 kg vongole (baby clams)
- 2 tbsp parsley, rough chopped
- 2 glasses good dry white wine
- cooked linguine, to serve
Instructions
Heat olive oil in a wide, flat frying pan over high heat. Fry the garlic and anchovies. When oil is sizzling, add the clams and the parsley. Cook for about 2-3 minutes and when the clams start to open, add the wine and cover.
Lower the heat and simmer for a few more minutes until all the clams have opened.
The sauce can be poured off and reduced further if desired, otherwise serve immediately with linguine.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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