Takes 5 minutes
Makes 4 serves
750g Myers Seafood Vongole
Olive oil, good quality
150ml South Coast Pale Ale
4 garlic cloves, crushed
2 long red chillies (or 2 birds eye chillies for extra heat)
1 bunch of coriander
Crusty bread to serve
Method:
Heat oil in a pan over med-high heat. Add garlic and chilli and cook until the garlic starts to colour.
Add vongole and South Coast Pale Ale, tossing them in the pan until the vongole have opened.
Serve with a drizzle of olive oil, chopped coriander and crusty bread.
Perfect starter to enjoy with friends and a cold South Coast Pale Ale!
Not sure where to buy vongole? Get in contact with the Southern Ocean Express crew here or from any good retailer.