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Vongole in pinot grigio with garlic breadcrumbs

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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