Tomato-chilli vongole with tomato crumbs

Australian Gourmet Traveller recipe for tomato-chilli vongole with tomato crumbs.
Tomato-chilli vongole with tomato crumbs

Tomato-chilli vongole with tomato crumbs

Chris Chen
1H 10M
1H 30M


Tomato crumbs



1.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.
2.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 .

Drink Suggestion: Aromatic fiano. Drink suggestion by Max Allen


Related stories