| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 clove garlic
- Extra-virgin olive oil for sautéing
- 4 Cherry Tomatoes halved
- 1 pound (500 grams) cockles or other small clams, purged of sand and rinsed in several changes of water
- 1 cup (250 milliliters) white wine
Ingredients
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Instructions
- In a large pan, Sauté the garlic in a small amount of oil, tipping the pan so that it remains submerged
- Add the tomatoes and clams to the pan.
- Add the wine, cover, and cook over high heat until the shells are open, about 5 minutes.
- Turn the heat to low, uncover the pan, and crush the tomatoes with a fork to release their liquid.
- Cook for an additional 1 minutes, then serve.