Clams with Parsley and Lemon (4)

These clams can be served on their own or with spaghetti for a classic spaghetti vongole. The recipe is from ” Butter” by James Martin.

Clams with Parsley and Lemon (4)
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Clams with Parsley and Lemon (4)
Print Recipe
Ingredients
For the brioche crumbs:
Servings:
Instructions
  1. Melt the butter in a large pan over a medium heat. Cook the garlic and shallot for 2 minutes, then add the wine and clams, cover and cook for 4 minutes.
  2. Meanwhile, heat the butter for the brioche crumbs in a large non stick pan until foaming. Add the crumbs and fry until golden.
  3. Stir the chilli, lemon zest and parsley through the clams then serve sprinkled with the brioche crumbs.
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