Prosecco is a dry, mildly sparkling wine from the Veneto region that is a perfect match for clams. From “The Glorious Soups and Stews of Italy,” serves 4.
Ingredients
2 cloves garlic, sliced paper-thin
2 small dried red chiles, crumbled, or a generous pinch of red pepper flakes
1/3 cup extra-virgin olive oil
1 cup Prosecco or dry white wine
48 littleneck or other small clams, thoroughly cleaned
Kosher or sea salt
2 tablespoons finely chopped fresh flat-leaf parsley, or more to taste
8 slices crusty toasted bread
Best quality extra-virgin olive oil for serving
Directions
In a large skillet, warm garlic and chile in 1/3 cup olive oil over medium heat until garlic just starts to sizzle. Do not let it brown or it will become bitter.
Increase heat to medium-high and add Prosecco (it will foam briefly) and the clams, and toss. Cover pan and steam clams 5-10 minutes, or until they open. Taste broth and add salt if necessary. Turn off heat and stir in parsley. Discard any clams that failed to open.
Arrange bread at the bottom of 4 shallow bowls. Divide clams and broth among bowls ladling them over bread. Drizzle with your best olive oil.
