This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
For the clams:
1) Heat oil in a large frying pan over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add spring onions, clams and the vermouth (if using) and simmer 1 minute. Add 250ml of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open.
2) With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper.
3) Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the garlic toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.
For the garlic toast:
1) Cut the baguette into 2.5cm thick slices. Place the bread slices on a baking tray and drizzle some olive oil over them.
2) Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts.
1) Heat oil in a large frying pan over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add spring onions, clams and the vermouth (if using) and simmer 1 minute. Add 250ml of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open.
2) With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper.
3) Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the garlic toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.
For the garlic toast:
1) Cut the baguette into 2.5cm thick slices. Place the bread slices on a baking tray and drizzle some olive oil over them.
2) Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts.
Rate this recipe
Overall Rating:
3.70
(6)
