Spicy Vongole
4
20 min
10 min
Ingredients
- Extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, thinly chopped
- Handful of cherry tomatoes
- 1.5kg vongole
- 1 cup dry white wine
- Chopped parsley
- ½ packet Knorr Tomato Soup
- Lemon Zest
Method
- Soak vongole in cold water for 20 minutes to remove grit and drain. Set aside for later.
- Heat olive oil in a large saucepan over medium-high heat. Add onion, parsley stalks, chilli and garlic. Cook for approximately 4 minutes.
- Pour in white wine, drained vongole, cherry tomatoes and cook out the wine. Add a cup of hot water, half of the Knorr Tomato Soup. Cover with a lid and cook until vongole open.
- Sprinkle lemon zest on each serving.
Original recipe by chef Sean Gravina.