Polenta sulla spianatoia con vongole

Yield: 1 servings

Measure Ingredient
5 pounds Littleneck clams
⅓ cup Extra virgin olive oil
4 \N Cloves garlic; peeled and chopped
\N \N ; fine
\N \N Generous pinch of red pepper flakes
3 pounds Ripe tomatoes; peeled, seeded and
\N \N ; chopped
4 cups Chicken stock
2 tablespoons Unsalted butter
1 cup Instant polenta
\N \N Salt and fresh ground pepper

Start by washing the clams very well, scrubbing them clean. In a saucepan over medium-high heat, place the olive oil, and placing the garlic, cook it until it is lightly golden browned, add the red pepper flakes and tomato.

Lower the heat and allow it to simmer for 5 minutes. Add the clams, covering the pan, allowing it to cook for 5 minutes or until all the clams are opened.

As the clams are cooking, in a separate pot, over medium heat, allow the chicken stock to come to a boil. Add the butter and polenta to the pan and allow to cook for 2 minutes or until the polenta thickens. Season the polenta with salt and pepper, pour the polenta onto a clean board, spooning the clams around the perimeter and spooning the sauce on top of the polenta. Serve immediately.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9448 - DAVID RUGGERIO Converted by MM_Buster v2.0l.

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