The combination of vongole with pancetta work well: the tastes complement each other. It is nice to serve with crusty homemade bread to soak op the juices, although those turn out quite salty. This dish has a lot of taste for the small amount of work involved.
This is good with any coastal Italian dry white. Since vongole are eaten a lot at the coast of Le Marche, a Verdicchio dei Castelli di Jesi would be appropriate.
Ingredients - For 3-4 servings as an antipasto
1 kilogram (2.2 lbs) vongole or other small clams 100 grams (4 oz) pancetta 1 onion 1 clove garlic 1 glass (100 ml) dry white wine 2 Tbsp chopped fresh flatleaf parsley chili pepper flakes 2 Tbsp olive oil Directions
Via Mariano Pallottini
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