4 kg of vongole with shells
3 tablespoons of olive oil
1/4 cup of chopped fresh parsley (20 g)
2 cups of fresh or frozen green corn kernels (300 g)
1 stalk of celery, finely chopped (80 g)
1 medium-sized zucchini (250 g), sliced into 0.5 cm thick rounds
1 medium-sized yellow bell pepper, cut into cubes (200 g)
1 medium-sized onion, finely chopped (100 g)
1 clove of garlic, minced
1/2 teaspoon of salt
1 tablespoon of sweet paprika
1 package of croutons (120 g for serving)
4 kg of vongole with shells
3 tablespoons of olive oil
1/4 cup of chopped fresh parsley (20 g)
2 cups of fresh or frozen green corn kernels (300 g)
1 stalk of celery, finely chopped (80 g)
1 medium-sized zucchini (250 g), sliced into 0.5 cm thick rounds
1 medium-sized yellow bell pepper, cut into cubes (200 g)
1 medium-sized onion, finely chopped (100 g)
1 clove of garlic, minced
1/2 teaspoon of salt
1 tablespoon of sweet paprika
1 package of croutons (120 g for serving)
In a large pot, place the vongole, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 tablespoon of parsley
Cover and cook over low heat, stirring occasionally, until the shells open (about 10 minutes)
Remove from heat
Remove the vongole from their shells (you should obtain about 890 g of vongole) and reserve in a bowl
Discard the shells
Also reserve 2 cups of the cooking broth (480 ml)
In a medium-sized pot, over high heat, sauté the green corn, celery, zucchini, bell pepper, onion, and garlic in the remaining oil, stirring occasionally with a wooden spoon, until the onion is tender (about 10 minutes)
Add the reserved cooking broth and cook, stirring occasionally, until the vegetables are tender (about 10 minutes)
Add the reserved vongole, season with salt, sweet paprika, and remaining parsley, mix well, and let it warm for about 2 minutes
Serve immediately in six serving dishes
Accompany with croutons
The dish has approximately 413 calories per serving.
