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| White Shellfish Zuppa |
| Serves:4 |
| I prefer a white zuppa of clams, although mussels work equally well here. Vongole verace, the small hard-shell clams seen on restaurant menus throughout northern and central Italy, are very sweet and delicate. To come close to the sweetness here in the New World, choose small cherrystone clams, and be sure to give the garlic a long slow cooking in step 1, to bring out its natural sweetness. |
Origin: Italian
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Ingredients:
1/4 cup COLAVITA Extra Virgin Olive Oil
10 cloves garlic, peeled and thinly sliced
1/4 teaspoon crushed red pepper, optional
1/2 cup dry white wine
1 1/2 pounds small cherrystone clams or 1 pound mussels
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Preparation:
1. Heat the olive oil in a heavy 3 quart saucepan or Dutch oven over very low heat. Add the garlic; cook slowly until the garlic just begins to turn very light brown, this should take about 10 minutes. 2. Add the crushed red pepper, if using, and remove from the heat. Let cool 5 minutes. 3.Scrub the clam shells or scrub and beard the mussels. 5. Return the pan to high heat; add the wine and boil 3 minutes. Add the cleaned clams or mussels and cover tightly. Steam, shaking the pan occasionally, just until the shells open, about 2 minutes for the mussels, 6 minutes for the clams. Spoon the shellfish and broth into shallow bowls and serve very hot.
Per Serving: 277 Calories (53.8% from fat); 15g Fat (2g Sat, 10g Mono, 2g Poly); 22g Protein; 7g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 98mg Sodium. Food Exchanges: 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
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