How about a simple, delicious appetizer full of texture? Sounds tempting, doesn't it? Well then! Let's cook these tasty clams in marinara sauce with a touch of the best garlic: PURPLE!
20 min
4 pax
Easy
We peel and clean the garlic cloves and chop them finely.
We do the same with the onion.
We wash the clams well in cold water and remove any that are broken or may have a strange smell.
We add a splash of extra virgin olive oil to a sauté pan over medium heat.
In the same pan over medium heat, add the chopped garlic and almost immediately add the onion so that the garlic doesn't burn.
We let the onion soften completely and add the tablespoon of flour, stirring well to avoid lumps. We leave it on the heat for a few seconds, stirring constantly, then add the white wine, mix well, and add the clams.
We cover the pan and leave it for a few minutes until the clams open, then we remove it from the heat.
We adjust the salt and add chopped parsley to taste.
FINISHED DISH:
In a deep plate or a serving dish, place the open clams, giving them volume, and drizzle with our rich garlic sauce that will remain in the pan.
The most important thing in this dish is the quality of the ingredients and their freshness and cooking time. We mustn't overcook them if we want to enjoy a fantastic texture.
– It should always be a very fresh product and consumed on the same day, to avoid possible contamination.
– Clams often contain a lot of sand. To avoid this, we'll soak them in cold salt water for an hour beforehand, so they can filter out and clean themselves of sand.
– Any clam that remains closed after a certain time, while the others are open, should be discarded and not forced open, as it is a clam that was already dead and could be in bad condition.
