Sauteed clams ( Sautè di vongole)

And once again I post something that fits the summer season.

Here the weather is terrible: really hot but it's raining at least twice a day.

Of course it increases air humidity and the temperature seems even higher.

Me and my husband really love fish in general and in summer we try to eat it often douring the week.

Tomorrow is our wedding anniversary (two years, we're still at the beginning of a long trip :D) and almost surely we'll indulge on a romantic dinner in a nice (and a little expensive but hey...the recurrence justifies it!) fish restaurant not far from home.

Probably we'll eat something particular and classy but as starter I almost always ask for sauteed clams: it's a cheap dish but it's so tasty!

For 4 serves you need:

2 pounds and 1/4 fresh clams

1 garlic clove

white dry wine

extra-virgin olive oil

fresh washed and chopped parsley

4 bread slices, grilled as you do with bruschetta bread

Clams must rest in a big bowl filled with cold water and stored in a dark place for few hours to purge the sand: if there's a lot of sand change water once or twice.

After this time put them in a large pan under high fire: it will make them open, dump the ones that remain close, it means they were already dead and then not fresh ( it happens, even if you have the most fresh clams you can reach you always have to throw away some).

In another large pan stirfry garlic with a generous pour of oil, add a little wine, let it evaporate then add 2 spoons of chopped parsley and the juice that came out of the clams filtered with a fine strain (this juice is quite salty, so don't add too much if you have a lot and don't add salt).

Add the clams too and let it sautee for 3-4 minutes.

Put in a soup plate a grilled bread slice then cover with clams and their juice.

Serve hot or warm.

Delicious!!

P.S. : You can serve this dish as a starter or as a main dish, even as complete meal, it depends on quantity.