Zuppa Di Vongole

With Paul Bartolotta

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

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.

Executive Chef, BARTOLOTTA, Ristorante di Mare

Paul Bartolotta is one of a small number of chefs recognized as an "authentic ambassador" of Italian cuisine outside of Italy. In 1997 he earned the prestigious Insegna del Ristorante Italiano del Mondo, an award that was personally presented to him by Italian President Oscar Luigi Scalfaro. Bartolotta has developed his culinary style in some of Europe’s most distinguished restaurants and brings his simple yet refined approach to Italian cuisine to Wynn Las Vegas at BARTOLOTTA, Ristorante di Mare.