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Zuppa Di Vongole

Posted in: Italian, Seafood, Soups,

Description

World-class chef and restaurateur Paul Bartolotta of Wynn's Casino in Las Vegas goes into his kitchen to show you how to prepare this simple and delicious Italian specialty. Fresh clams, garlic, olive oil, cannelloni beans, tomatoes, parsley, wine, - all combine to make this a classic dish.

Ingredients

Zuppa Di Vongole
2 tablespoons olive oil
18 to 24 small clams in shell
1 tablespoon crushed red pepper
8 ounces cherry tomatoes, chopped
8 ounces cannelloni beans
2 cloves garlic, chopped
1/4 cup fresh parsley, chopped
½ cup white wine

Instructions

1. Add oil to a heated saucepan, add garlic, sautéing lightly and then add clams.
2. Add Crushed red pepper, wine, tomatoes and cannelloni beans.
3. Cover and let steam for 2 minutes or so. Remove cover and when all clams have opened, add parsley, another tablespoon of olive oil and ground black pepper to taste.
4. Remove from heat and serve in a soup bowl with toasted rustic bread rubbed with garlic.

Recipe courtesy of Paul Bartolotta, Ristorante di Mare, Wynn’s Casino, Las Vegas, 2010.

About The Cook

Paul BartolottaPaul Bartolotta is the Executive Chef at Bartolotta, Ristorante di Mare at the Wynn Las Vegas. Paul is one of a small number of chefs recognized as an "authentic ambassador" of Italian cu

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