Branzino Vongole
Ingredients
Mediterranean branzino: 1 side
Razor clams: 2 lb (steamed, cleaned, and sliced)
Braised chickpeas: 1/4 cup
Parsley: 3 tbsp + more for finishing (chopped)
Dried oregano: 1 tsp
Garlic: 1 tsp (sliced)
Dry white wine: 3 tbsp
Olive oil: 1/4 cup
Lemon cheek: 1
Matt Eckfeld shares how “at its heart, this dish is a tribute to linguine alle vongole” —his favorite seafood pasta— “celebrated for its simplicity, brininess, and elegance.”
How to make Branzino Vongole
01.
Grill or pan-sear the branzino until just cooked through. In a pan, slowly brown the garlic in the olive oil.
02.
Once fragrant, add the parsley and oregano.
03.
Add the reserved clam liquid and allow the sauce to come together gently.
04.
Just before serving, reduce the white wine and stir it into the sauce.
05.
Finish with fresh lemon juice and additional chopped parsley.
