Vongole in pinot grigio with garlic breadcrumbs

AT A GLANCE

  • Serves 6 people

  • 50 ml olive oil
  • ½ onion, thinly sliced
  • ½ baby fennel bulb, thinly sliced, fronds coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 6 slices hot pancetta, coarsely torn
  • 1.5 kg vongole, soaked in cold water to remove sandy grit, drained
  • 250 ml pinot grigio
  •  
  • Garlic breadcrumbs
  • 60 ml (¼ cup) olive oil
  • 50 gm coarse fresh breadcrumbs from sourdough bread
  • 1 garlic clove, finely chopped
  • ¼ cup coarsely chopped flat-leaf parsley
01   For garlic breadcrumbs, heat olive oil in a frying pan over medium-high heat, add breadcrumbs and garlic and stir continuously over medium-high heat until golden (4-5 minutes). Season to taste, cool, stir in parsley and reserved fennel fronds and set aside.
02   Heat olive oil in a large saucepan over medium-high heat, add onion, fennel and garlic, stir occasionally until tender (4-5 minutes). Add pancetta, cook until crisp (2-3 minutes), then add vongole and wine. Cover with a lid and cook, shaking pan occasionally, until vongole open (2-3 minutes). Season to taste, scatter with garlic breadcrumbs and serve immediately.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

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