arselle a schiscionera
Clams with lemon
1kg of clams or small vongole (soaked & cleaned)
2 cloves of garlic (crushed not chopped)
The juice of 1 lemon
A good bunch of parsley (finely chopped)
20g of bread crumbs
A quarter of a glass of dry white wine
Extra virgin olive oil
Before you begin you must clean the clams of any sand or grit. The only way to do this is to make the clams feel at home and therefore open up and release any sand that they may have inside their shells. Take a large pan fill it with slightly salty water and put it in the fridge (You are trying to recreate the environment of the sea!) and leave the clams to soak. The longer you can leave the clams the better (2 – 3 hours is ideal) as you will be sure to have removed as much sand as possible. Once clean remove the clams from the water and set to on side.
Take a large frying pan and gently heat 3 or 4 tablespoons of extra virgin olive oil, add the garlic and lightly fry until it begins to colour. Add half of the parsley. Turn up the heat and place the clams in the pan, add the wine and lemon juice and season with salt. Continue to cook on a high heat for 2 minutes, moving the clams around by way of shaking the pan. Now add your bread crumbs turn down the heat and cook for another 5 minutes or until all of the juices have evaporated. Just before removing from the pan add the rest of the parsley.
Serve hot with wedges of lemon and a glass of the wine you used for cooking the clams.