Steamed Clams Paired with Zenato Lugana
Ingredients:
Garlic (2-4 cloves depending on size)
2 TBSP extra virgin olive oil
12-24 Littleneck clams
1 cup dry white wine
1TBSP flat leaf parsley
Linguini, or crusty bread
Fresh parmigiano cheese, grated
Salt and Pepper
Lemon
In a deep skillet, saute 1 TBSP of minced garlic in 2 TBSP of extra virgin olive oil, for approximately 2 minutes, or until garlic is fragrant. Then add 12-24 washed littleneck clams. Turn the heat up to high, cover and saute for approximately 1 minute. Add 1 cup of dry white wine and saute, covered until all clams open (discard any unopened clams). Add 1 TBSP of chopped flat leaf parsley. Broth will be remaining in the pan. Serve clams over linguini or alone and lightly coated with remaining broth, a nice crusty loaf of bread from either Seven Stars or Olga’s Cup and Saucer is great dipped in the broth. Serve with grated fresh parmigiano reggiano, salt and pepper to taste, and a squeeze of lemon isn’t a bad idea either.
Enjoy!!
