Preparation:
20 minutes + 2 hours in salt water
Cooking time: 20 minutes
Ingredients for 4 people:
- 300 g of troccoli
- 1 kg of clams
- 2 cherry tomatoes
- 1 clove of garlic
- 1 chili pepper
- 3 tablespoons of extra virgin olive oil
- ½ glass of white wine
Preparation:
Place the clams in salt water for at least 2 hours and rinse them under running water.
In a pan, put a tablespoon of oil and the clams and cook over high heat until they are all open.
Once slightly cool, remove the shells and discard any clams that have not opened, keeping the cooking water properly filtered.
Leave some clams in their shells for garnishing the dish.
In a pan, add two tablespoons of oil, a crushed garlic clove, a chili pepper, the clams with their cooking water, chopped parsley, halved cherry tomatoes, and the wine.
Cook everything for 5 minutes on high heat without a lid.
Finally, add the clams in their shells that you set aside. Meanwhile, cook the troccoli, drain them al dente, and add them to the pan with the clams.
Sauté over high heat for 2 minutes, stirring constantly.
Serve garnished with chopped parsley.