Vongole with White Wine, Garlic and Chervil
To purge vongole. rub any sand from the outside of the shell and soak them in a large bowl of cold salted (not fresh) water for about an hour. Often they’ve alr
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Stove
- Spoon
- Ladle
- Mixing bowl
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 1 1/2 tablespoon butter
- 3 eschalots (french shallots), finely sliced
- 8 cloves garlic, finely sliced
- 1 bunch fresh chervil, stalks and leaves separated
- 1/2 cup semi-sweet sherry
- 3/4 cup medium-bodied white wine
- 2 kilograms vongole, purged
- salt flakes
- cracked black pepper
- 1/4 cup extra virgin olive oil
- crusty bread, to serve
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