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Vongole in pinot grigio with garlic breadcrumbs

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

By Gourmet Food Team
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print
Vongole in pinot grigio with garlic breadcrumbs


  • 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


  • 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.
  • Author: Gourmet Food Team