Clam, garlic and tomato parcels
By: From: David Rocco's Dolce Vita
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Clam, garlic and tomato parcels
- Prep time:
- 15 min
- Cook time:
- 20 min
David Rocco fills foil parcels with a tasty combo of clams, cherry tomatoes and garlic cooked gently in white wine
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Ingredients
- 8 extra large sheets tin foil
- 915 g fresh clams, cleaned
- 2 garlic cloves, thinly sliced
- 1 bunch flat-leaf parsley, chopped
- 12 cherry tomatoes, halved
- 120 ml extra virgin olive oil
- 240 ml white wine
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Method
1. Preheat oven to 200C/180C fan/gas 6. Take two sheets of aluminium foil and place them on top of each other to create a more sturdy base. Lift all 4 sides up to create a container.2. Divide the clams, garlic, parsley and tomatoes equally into four and place in the centre of each foil container. Drizzle with extra virgin olive oil. Season with salt and pepper and add 60ml wine into each foil parcel.
3. Make sure there is extra room in the aluminium foil container so that the clams can steam open. Grab all the sides of the aluminium foil and tightly seal them closed, to prevent steam from escaping.
4. Repeat the above process 3 more times to create 4 individual servings. Place in the oven for approximately 20 minutes to allow all the clams to fully open.
5. Serve immediately with aluminium foil packages still tightly closed. Allow guests to open their own individual packages to experience all the aromas contained.
This recipe is classed as easy
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4.50 /5 (2 votes cast)
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