- Finely slice the garlic and chilli.
- Heat the oil, garlic and the chilli over a medium heat in a pot (with a lid) large enough to easily hold all of the clams for around five minutes. As the garlic starts to sizzle, add the clams, increase the heat to high and stir with a wooden spoon to distribute the garlic and chilli. Pop the lid on the pot.
- After a minute or two, lift the lid and splash in your wine and then put the lid back on for another minute.
- Once they have all opened stir through the parsley, season with cracked pepper and serve your garlic infused clams immediately with crusty bread.
Garlic infused clams
Recipe by Tobie Puttock
A quick and easy starter.
Ingredients
- 1kg fresh clams or vongole, washed
- 50 ml extra virgin olive oil
- 4 cloves of garlic, peeled and finely minced
- 1-2 small red chillis, finely minced
- 50ml chardonnay or other white wine
- Small bunch of parsley, washed and roughly chopped
- Crusty bread for serving
- Cracked pepper
