How To Make Creamy Vongole E Polenta
Savor the Silver Coast of Tuscany with Acquacotta, the new cookbook from food writer and blogger Emiko Davies. This is one culinary region where tradition reign
Ingredients
- 2 pounds 3 ounces vongole clams
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 1 freshly chopped red chili or dried chili flakes to taste (optional)
- 14 ounces tomato passata (puréed tomatoes)
- 2 teaspoons salt
- 7 ounces fine polenta
- 1/2 cup dry white wine
- 1 handfu flat-leaf (Italian) parsley
- 1 handful basil
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