La Saltata di Vongole Alla Marinara from Venezia by Tessa Kiros
This is how my lovely sister-in-law, Luisa (half-Venetian, half-Tuscan), likes to make clams. She adds a dash of cream to the tomato sauce, which makes it beautifully sweet & mellow. These can be s...
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Cooking tools:
- Skillet
- Pot
- Colander
- Cutting board
- Chef's knife
- Wooden spoon
- Stove
- Kitchen scale
- Serving bowl
Ingredients
- 4 tablespoons olive oil
- ½ small onion, very finely chopped
- 375 g (13 oz/1½ cups) tomato passata
- a good pinch of peperoncino
- 2 tablespoons cream
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 kg (2 lb 4 oz) vongole veraci in shells
- 125 ml (4 fl oz/½ cup) white wine
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