Bruschetta with clams
Instructions
Let drain clams in salted water for at least 6 hours.
Put on the heat a large saucepan with 3 tablespoons oil, garlic and parsley, then add the clams and cover with the lid.
Leave on the heat for 3 minutes, then sprinkle with the white wine and let evaporate.
Shelled clams, toasted sliced bread and seasoned with clams and their juice.
Ingredients and dosing for 4 persons
- 1 loaf of bread (from 400 g loaves)
- 1000 g of clams
- Some leaves of parsley
- 3 cloves of garlic
- 4 tablespoons of olive oil
- 1/2 cup of dry white wine