Every summer, my husband Chris makes his famous vongole – well, it’s his take on the dish and it’s always superb. He is as American as you get, and growing up in California and Miami, fresh seafood was always a part of his life. While it would be hard to write down this recipe – he cooks from memory – it always involves the same fresh ingredients, most of which we get from the farmers market on a saturday:
A pound of roma tomatoes, which he blanches and peels
Plenty of fresh parsley (perhaps a whole head), thyme and whatever else he might have on hand
Lots of fresh lemon and garlic
Freshly grated parmesan
Salt and black pepper to taste.
Serve with a green salad, crusty bread and a chilled rose champagne. So good!