Daikon di vongole bianco

How to make

1. 1

   Sand out clams washed rub the shell and the shell with running water, keep off a dirt well.

2. 2

   Radish cut into thin ribbon shape like as peeled with peeler.

3. 3

   Leaves and stems minced.

4. 4

   Garlic crushed, pepper set aside the seeds.

5. 5

   Put ④ with olive oil into UNILLOY 22cm casserole and heated low.

6. 6

   If good smell come out, put clams and quickly fried. Add white wine and braise over medium heat with the lid.

7. 7

   When clams open, put ➁, ③ and braised again.

8. 8

   Add salt and pepper and sprinkle EXV olive oil.