When the summer is here , there is no better time to eat clams. Fresh clams are an inexpensive and fast way to add variety to your weekly meal schedule.

Sauteed clams is a traditional southern Italian Mediterranean recipe which my father often cooked when I was little. Now, now I make it in a modern style using Gavi Pio Cesare wine and Manila clams from the US.


  • Wash the manila clams in salty water.
  • Trim the shallots and slice thinly.
  • Put extra virgin oil, garlic, shallots and one bunch of the parsley in a warm pan. Cook slowly for 30 seconds on medium.
  • Add the clams to the pan and turn burner to high and cook for 2 minutes.
  • Pour Gavi wine over the clams, cook for 30 seconds until the alcohol burns away.
  • Add fish stock and cover, cook for 3 minutes until the clams open.
  • Remove the clams to a plate and continue cooking the stock until it thickens.
  • Remove pan from the fire.
  • Add extra virgin olive oil, cracked black pepper, red chili (without seeds or inside white parts), and a pinch of sea salt.
  • Remove the bunch of parsley.
  • Mix everything until the sauce becomes creamy.
  • Pour the sauce over the* clams.
  • Chiffonade second bunch of fresh parsley for garnish.

Buon appetito!


Ingredients: for 1 person

  • Manila clams: 100g
  • Fresh red chili: 10g
  • Shallots: 5g
  • Garlic: 5g
  • Gavi Pio Cesare wine: 10g
  • Fish stock: 25cl
  • Extra virgin olive oil: 20g
  • Cracked black pepper: 10g
  • Sea salt: 2g
  • Fresh Parsley: 2 bunches