A Zupp e Vongol...............

Brodetto di vongole

Al Pepe Nero e Crostini abbrustoliti

In Naples soups made with seafood are of simple methods with little fuss but plenty of flavour. Vongole veraci are traditionally used for all dishes requiring shellfish. They are of light to dark grey in colour and have almost a peppery taste. Vongole do not require a lot of cooking time but they need to be scrubbed of all their sand.

The best way to do that is to place them in a large sink full of fresh water with 1 or 2 lemons a little salt and leave for a while. Remove the water from the sink and place the Vongole in a large colander.

Rid all the sand from the bottom of the sink and while the water is running clean a small hand full of vongole by rubbing them vigorously with your hand. Repeat this process a few times more. Once scrubbed return them to a sink full of fresh water. Let them stand for about 20 minutes then run them under cold water for the last time.

Ingredients

800 gr Vongole Veraci

2 garlic cloves

Sea salt

Freshly ground pepper

¼ cup extra virgin olive oil

1 cup of dry white wine

3 cups of water

1 tablespoon of chopped parsley

1 lemon cut into wedges

1 Ciabatta or Sour dough

Method

Place the extra virgin olive oil and 2 garlic cloves in saucepan large

Enough to accommodate all the Vongole in no more than two layers if possible. Once the garlic is fragrant but not too coloured Remove from the saucepan and carefully add the vongole.

Add the wine, the salt, the pepper, the lemon and the water and cover the saucepan with a tight fitting lid. Remove the lid after 5 minutes and check to see if all the vongole are opened.

If they are all opened remove with a slotted spoon and place in 4 serving soup bowls. Strain the jus through a fine sieve, add the chopped parsley, a good grinding of pepper, and drizzle of extra virgin olive oil check the seasoning and pour over the divided vongole.

Serve with crusty garlic crostoni

Cut the bread into 1 inch thick slices, rub with garlic and toast or grill until fragrant without burning the edges drizzle a little extra virgin olive oil and serve with the brodetto

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