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Vongole al Vino Bianco con Crostini

Prep 20 minutes | Cook 30 minutes | Advanced | Serves 4 | Italian

Vongole al Vino Bianco con Crostini is a comforting Italian classic that uses the delicate sweetness of clams and the crisp freshness of Pinot Grigio. This dish warms the soul and delights the senses, with crusty baguette slices to soak up every last drop of the exquisite sauce.

Method

1. Step 1: Start by scrubbing and rinsing the clams under cold water to remove any sand or grit. Discard any clams that do not close when tapped.
2. Step 2: Slice the baguette into thin rounds and toast them lightly in a skillet over medium heat with a drizzle of olive oil until golden and crisp.
3. Step 3: In a large saucepan over medium heat, add olive oil, minced garlic, and finely chopped shallots. Sauté until fragrant and the shallots are translucent.
4. Step 4: Add the cleaned clams to the saucepan with a sprinkle of red pepper flakes, and pour in the Pinot Grigio. Cover and cook for 6-8 minutes, shaking the pan occasionally, until clams open.
5. Step 5: Remove the clams with a slotted spoon and set aside. Increase the heat to high and reduce the wine sauce by half. Add butter and chopped parsley, stirring until the butter is melted and the sauce is glossy.
6. Step 6: Return the clams to the saucepan, tossing them in the sauce. Serve immediately with a squeeze of fresh lemon juice and garnish with parsley.
7. Step 7: Arrange the toasted baguette slices around the dish for dipping.

Serving suggestion

A simple arugula salad dressed with lemon and olive oil pairs beautifully with the rich clam sauce.

Pair with a chilled glass of Pinot Grigio to complement the dish's flavors.