Cocciule a Schiscionera ovvero Vongole in Umido

dispose of

1.4 Kg of clams
60 g homemade bread
garlic
white wine Vermentino di Gallura
extra virgin olive oil
chilli
parsley

procedure

Toast the bread in the oven at 200 ° for 5 minutes, then coarsely chop with 12 g of parsley. Do open the clams in a pan with 2 tablespoons of olive oil and a clove of garlic and chilli. Pour a glass of white wine, strain the liquid and add 3 tablespoons of oil. Sprinkle with chopped bread and serve sprinkling everything with the sauce leftover cooking.