One of my personal favorites of the tapas table; vongole in a white wine sauce! Nice, easy and quick!!
Ingredients for 4 pers.:
- 1 kg of vongole shells
- 200 ml white wine
- fresh parsley
- 2 limes
- 1 red chili pepper
- 1½ clove of garlic
- olive oil
- pepper and sea-salt
How to prepare it:
Start with checking the shells. If the shells are open, tap them. If they stay open, throw them away. It’s better not to use them.
Chop the parsley. Cut the chili pepper, take out the seeds and cut the pepper in thin, half rings. Peel off the skin of the garlic. Take out the root and cut the garlic into thin slices. Grate the skin of one of the limes. Squeeze out the juice. Cut the other lime into wedges.
Put a wok or deep frying pan on the stove. Everything will go very quick from now on. In the situation that this dish is part of your tapas table, make sure the rest of the dishes are ready so this is the last dish to prepare and serve.
Once the pan is hot, add a sip of olive oil. Immediately add the red chili pepper, the parsley (keep some separated for the garnish), garlic, salt and pepper. Keep stirring and you’ll see the garlic is changing colors. Now you add the lime juice, white wine and vongole shells. Make sure that the pan stays hot, after a couple of minutes (3-4) the shells will open up. Shake the pan and take out the shells that are not open.
Put the shells in a serving bowl, sprinkle the lime grates and parsley on top. Add the lime wedges and you are ready to serve!
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