Name: Vongole in pinot grigio with garlic breadcrumbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 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

Vongole in pinot grigio with garlic breadcrumbs

Australian Gourmet Traveller recipe for vongole in pinot grigio with garlic breadcrumbs.

Serves 6

Prep

15M

Cook

20M

Total

35M

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Ingredients

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

Method

Main

1.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.

2.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.

Styling by Geraldine Muñoz

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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