Vongole with Tomatoes and Garlic
Vongole provide complete protein, iron, and other minerals, while tomatoes add fiber and acidity without a heavy side dish. Brief cooking in a garlicky tomato sauce keeps the meat tender and preserves its sea aroma. Rinse the shellfish beforehand and discard any shells that stay closed.
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Servings: 3 (1 serving ≈ 471 gram)
Digestion time: 3 hour
Complete protein: ✔
Rinse vongole (1000 g) and discard cracked shells. Heat olive oil (25 g), add garlic (20 g), and cook until fragrant. Add vongole, tomatoes (300 g), dry white wine (50 g), salt (3 g), and black pepper (1 g); cover and cook for 5–7 minutes, until the shells open.
Finish with parsley (15 g) and serve immediately. Discard shells that remain closed after cooking.
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