Vongole in Trapanese Sauce

Cook Time 20 minutes

Servings 2


1kg vongole, purged and cleaned, drained well

¼ cup of white wine

⅓ cup extra virgin olive oil

1 garlic clove, chopped

2 flat-leaf parsley sprigs, stalks roughly, leaves picked and reserved for garnish

300g semi-dried tomatoes

⅓ cup blanched almonds

3 tbsp grated parmesan

Salt & pepper

Sourdough, char-grilled to serve


To make the trapanese sauce, place the garlic, parsley stalks, semi-dried tomatoes, almonds, parmesan and pepper. Blend to make a rough paste. Little by little add the oil to emulsify and to form a smooth paste. If too thick, add a splash of water.

Heat a large pot over high heat. Add the vongole and wine and place the lid on. Cook for 1 minute and then shake the pot to ensure the vongole cooks evenly. Add the sauce and stir through. Place the lid back on and cook for a further minute or until the vongole starts to open. Check for seasoning. Salt will most likely not be needed as the vongole will be salt enough.

Serve in shallow bowls. Garnish with parsley and serve with bread.


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