Name: Clams with garlic, tomato and salami
Yield: 4
Ingredients: 1 tbsp extra-virgin olive oil; 120 gm cacciatore salami, diced; 3 shallots, sliced; 2 garlic cloves, crushed; 150 ml dry white wine; 1 kg clams, soaked in cold water for 15 minutes (see note); 4 very ripe vine-ripened tomatoes, diced; 1 tsp tomato paste; 1 cup (firmly packed) flat-leaf parsley or basil, torn to serve; To serve: crusty white bread

Clams with garlic, tomato and salami

Australian Gourmet Traveller fast recipe for clams with garlic, tomato and salami.

Loading the player...

Serves 4

Ingredients

1 tbsp extra-virgin olive oil

120 gm cacciatore salami, diced

3 shallots, sliced

2 garlic cloves, crushed

150 ml dry white wine

1 kg clams, soaked in cold water for 15 minutes (see note)

4 very ripe vine-ripened tomatoes, diced

1 tsp tomato paste

1 cup (firmly packed) flat-leaf parsley or basil, torn to serve

To serve: crusty white bread

Method

Main

1.Heat a large saucepan over medium-high heat, add olive oil, salami, shallots and garlic and stir until tender (4-6 minutes). Add wine and reduce by half (1 minute), then add clams, tomatoes and paste, cover with a lid and shake pan occasionally until clams open (3-5 minutes). Stir in flat-leaf parsley or basil and serve with crusty bread to the side.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight