Lemon and Parsley Vongole
September 19, 2007 Appetizers, seafood
I couldn’t wait to make these again and was originally excited about some Mediterranean thing with tomato and chili… then I forgot the tomato and chili. Hmmm.
Serves: 2
Cook time: 10min
Ingredients:
1 teaspoon of lemon zest
1 medium clove of garlic
500g of vongole
1 small handful of parsley
Olive oil
1. Rince the vongole well by covering in water, resting for a few minutes and emptying the water again several times.
2. Heat olive oil in a pan
3. Add lemon zest and garlic and cook for 45 seconds.
4. Add the vongole and a quarter cup of water.
5. Cook on a medium heat for 8 or 10 minutes or until the vongole are open.
6. Do not eat any shells which do not open.