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Clams with garlic, tomato and salami


You'll need

1 tbsp extra-virgin olive oil 120 gm cacciatore salami, diced 3 shallots, sliced 2 garlic cloves, crushed 150 ml dry white wine 1 kg clams, soaked in cold water for 15 minutes (see note) 4 very ripe vine-ripened tomatoes, diced 1 tsp tomato paste 1 cup (firmly packed) flat-leaf parsley or basil, torn to serve To serve: crusty white bread

Method

  • 01
  • Heat a large saucepan over medium-high heat, add olive oil, salami, shallots and garlic and stir until tender (4-6 minutes). Add wine and reduce by half (1 minute), then add clams, tomatoes and paste, cover with a lid and shake pan occasionally until clams open (3-5 minutes). Stir in flat-leaf parsley or basil and serve with crusty bread to the side.
Note If clams are packaged and prewashed, there is no need to soak them, just rinse.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2014

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