Servings = 4 pax – Prep. Time = 2 h – Cooking Time = 7 minutes
- 1 kg. clams
- 6 sp. extra virgin olive oil
- 2 garlic cloves
- 1 cup white wine
- 1 Red Chili
- Parsley Leaves as you like
- 1/2 Lemon
Put clams in 2 liters of water with 4 sp. of salt for at least 2 hours before cooking; then drain and dry slightly.
In a large frying pan, pour 4 sp. of oil and fry the garlic cloves with the chili.
When the garlic is golden, remove it and add the clams. Cover with a lid and let bake high for 2 minutes.
Open the lid and pour the wine; turn with a cucchiarella and continue baking for 4 or until the clams will open.
Chop the parsley, close the fire and pour into the south.
Serve warm and garnish with slices of grilled bread in the clam jug and lemon.