Quick & Easy

Vongole with white wine, garlic and chervil

Vongole with white wine, garlic and chervil



Vongole with white wine. garlic and chervil

1.In a large saucepan, heat olive oil and butter over medium-high heat. Add eschalots and cook for 3 minutes, stirring occasionally. Add garlic and chervil stalks. Cook for a further 2 minutes, stirring occasionally.
2.Increase heat to high and add sherry and wine. Reduce liquid by two-thirds – this takes about 5 minutes. Add vongole; cover and cook for about 4-6 minutes, shaking pan occasionally, until shells have just opened. Remove from heat. Discard shells that remain closed.
3.Season with salt and pepper to taste. Stir through chervil leaves. Ladle into bowls with a little olive oil. Serve with crusty bread.

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 already been purged by the fishmonger. They will release some salty sea water while cooking so make sure you taste the sauce before adding salt. Parsley can be used in place of chevril.


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