sautè di cozze e vongole


Enjoy this Italian classic as an entree or main and don’t forget to soak up the juices with the crunchy bruschetta!



  • 1 chorizo sausage, sliced
  • 1 kg clams
  • 1 kg mussels
  • 2 cloves garlic, finely chopped
  • 1/2 cup white wine
  • 1/2 bunch parsley, finely chopped
  • Extra virgin olive oil



Heat a large pan with a small amount of olive oil and brown off the chorizo. Add the garlic and soften then add the clams and the white wine. Place a lid over the pan and bring to a boil, turn the heat down and simmer for 5 minutes or until the clams are opened. Finish with parsley and serve with crunchy bread or bruschetta.


serves 4