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Vongole on the beach | Milkbottle

Vongole on the beach

Dress warm, bring sheepskins, blankets and food, make a fire, and enjoy a winter picnic on the beach with vongole, roast potatoes, crusty bread to soak up the delicious juices.

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Recipe
1 kg vongole
1 red chili pepper, cut in half
1 red chili pepper finely chopped
2 cloves of garlic, finely chopped
glass of white wine
2 hands of chopped garlic
olive oil
Before you leave home, place the vongole in a bowl of cold water with the halved chili pepper for an hour, to remove the sand.
Prepare all the other ingredients and place in containers.
Make a fire.
In a large pot heat the olive oil, and fry the pepper and garlic for a few seconds.
Add the vongole and wine, cover, and let it cool for 3 minutes, or until all the shells are opened.
Stir in the parsley and serve with crusty bread to soak up the juices.
Serves 6

Images: John Dummer via Taverne Agency. Producer: Yvonne Bakker. Recipe: Leonoor Ottink via Taverne Agency

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