Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 2 long red chillies, finely chopped
- 1kilograms ripe tomatoes
- 1 brown onion, finely chopped
- 1/2 cup flat-leaf parsley, roughly chopped (to garnish)
- 2 large limes, finely grated rind, juiced
- 1 lime, wedges (to serve)
- 4 slice sourdough bread (to serve)
- 2packets ready-to-eat vongole clams
- 1/2 cup olive oil
- 2teaspoons caster sugar
- 1 1/2 cup fish stock
Nutrition per serving
2600kJ
Protein
42.5grams
Sugars
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cut a small cross in base of tomatoes and place in a large bowl. Cover with boiling water andstand for 2 minutes or until skins begin to peel. Drain and cool under cold water. Peel skin from tomatoes and dice.
Step 2 of 5
Reserve 1 tbs of the oil and heat remainder in a large, deep frying pan over medium heat. Add onion, garlic and chilli. Cook for 4 minutes or until softened. Stir in tomato, stock and sugar. Bring to the boil, simmer for 15 minutes or until tomatoes are very soft. Stir in lime rind, juice, salt and pepper.
Step 3 of 5
Add clams and return to the boil. Cover and cook for 5 minutes, shaking pan occasionally, or until clams are hot and open.
Step 4 of 5
Meanwhile, preheat a chargrill over high heat. Brush both sides of bread with reserved oil and chargrill for 2-3 minutes each side or until toasted.
Step 5 of 5
Ladle clams and sauce into bowls and sprinkle with parsley. Serve with chargrilled bread and lime wedges.
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