Italian cuisine · Fish & Seafood

Acqua Pazza di Cozze e Vongole

Mussels and clams open up in a light broth of garlic, cherry tomatoes and white wine.

Ingredients · for 4 servings

• 1 kg mussels
• 1 kg clams
• 300 g cherry tomatoes
• 4 cloves garlic
• 1 red chili pepper
• 200 ml dry white wine
• 1 bunch flat-leaf parsley
• 6 tbsp olive oil
• 4 slices ciabatta
• Salt, pepper

Instructions

1. Soak the clams in cold salted water for 1 hr. so they release their sand, scrub the mussels under running water and pull off the beards; discard any that are already open.
2. Slice the garlic thinly, deseed and finely chop the chili, halve the cherry tomatoes and roughly chop the parsley.
3. Heat 4 tbsp olive oil in a wide pot and let the garlic and chili infuse over medium heat for 2 min. without letting the garlic take on color.
4. Add the tomatoes, sauté for 3 min. until they burst, deglaze with the white wine and bring to a bubbling boil for 2 min.
5. Tip in the mussels and clams, cover and cook over high heat for 5–7 min., shaking the pot vigorously twice, until all the shells have opened – discard any that stay closed.
6. Fold in the parsley, season with pepper and only a little salt, and serve drizzled with the remaining olive oil in deep bowls with toasted ciabatta.