Garlicky vongole with salami

Nothing says Maltese summer quite like a bowl of fresh clams. Sean Gravina adds salami to this classic recipe for an interesting take. 

Garlicky vongole with salami


  • 1 tbsp extra-virgin olive oil
  • 120g cacciatore salami, diced
  • 3 shallots, sliced
  • 2 garlic cloves, crushed
  • 150ml dry white wine
  • 1kg clams, soaked in cold water for 15 minutes (see note)
  • 4 vine-ripened tomatoes, diced
  • 1 tsp tomato paste
  • 1 cup basil, torn to serve

Garlic toast

  • Maltese bread
  • Olive oil
  • Salt
  • 1 clove garlic


  1. Heat a large saucepan over medium-high heat, add olive oil, salami, shallots and garlic and cook until soft, approx. 4-6 mins.
  2. Add the wine and reduce by half (1 min), then add vongole, tomatoes and paste, cover with a lid and shake pan occasionally until vongole open (3-5 minutes).
  3. Stir in basil and give the clams a good shake and remove from the pan into a plate, reserving the juices.
  4. Once the juices thicken pour over the vongole.
  5. Put the sauce pan back on the heat to reduce and thicken the juices.
  6. In the mean time drizzle some olive oil on the bread and toast on an extremely hot grill.
  7. Cut a piece of garlic in half, dip into the coarse salt and rub on the toasted bread. Serve the vongole with the bread and a slice of lemon.

This recipe first appeared on Gourmet Today TV, aired on TVM on 29 April, 2016. 

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