Big Clams With Caperberries And Lemon

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
1		Garlic clove - sliced thin
24		Littleneck clams - scrubbed, rinsed
3 tablespoons	45ml	Caperberries
2		Lemons - zested, segmented
1/4 cup	59ml	White wine
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 12- to 14-inch saute pan, heat the olive oil and garlic over medium heat until the garlic is golden brown.

Add the clams, caperberries, and lemon zest. Cook for about 3 minutes. Add white wine and lemon segments, cover, and cook until all clams have opened.

Season with salt and pepper, add the parsley, and serve immediately.

This recipe yields 4 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B06) - from the TV FOOD NETWORK

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