1½ tbspolive oil1onion, thinly sliced1long red chilli, thinly sliced2garlic cloves, finely chopped250 gmcherry tomatoes, halved1.5 kgvongole, soaked in cold water for 20 minutes to remove grit, drained 180 mldry white wineTomato crumbs150 gmday-old ciabatta or sourdough bread, coarsely torn3small very ripe Roma tomatoes, diced50 mlolive oil1garlic clove, finely chopped
For tomato crumbs, preheat oven to 160C. Combine bread and tomato in a bowl and mix well with your hands, squeezing tomato into bread as you go. Combine oil and garlic in a small bowl, pour over bread mixture, season to taste and mix well with your hands to combine. Stand for bread to soak (30 minutes), then spread on a baking tray lined with baking paper and bake, stirring occasionally, until golden and crisp (50 minutes-1 hour). Cool, coarsely crumble and set aside.
Heat oil in a large saucepan over medium-high heat, add onion, chilli and garlic and stir occasionally until tender (4-5 minutes). Add tomato and stir occasionally until beginning to break down (3-4 minutes), then add vongole and wine, season to taste, cover with a lid and cook, shaking pan occasionally, until vongole open. Serve hot, scattered with tomato crumbs.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.