Cooking with the Bubba: A series of original recipes #25- Vongele In Tomato Sauce

Vongele (miniature clam-like molusks), found in Italian fish markets and also known as cockles in the British Isles, make for a great "zuppa". Tender and sweet, not to mention cute in the dish, they're a nice alternative to clams.

Ingredients (for two bubba sized servings): one pound vongele, one 28 0z. can Red Pack crushed tomatoes, one 14 oz. can diced tomatoes, 2 cloves of finely chopped garlic, 3 tablespoons olive oil, 1/4 cup chopped fresh parsley, 1 teaspoon dried basil, 1/4 teaspoon dried pepper flakes (or to taste) , 2/3 teaspoon dried oregano, 1 bay leaf, 1/2 teaspoon sugar.

Preparation: Rinse the vongele under a brisk spray of water. They're too small to scrub unless you use a toothbrush and don't mind wasting your time. Next, add them to a bowl of cold, salted water. Use kosher salt, sea salt or non iodized table salt. Let them soak for half an hour to 45 minutes.

Cooking: Meanwhile, in a large sauce pan, sautee the garlic in oil until golden, add the tomatoes, dried herbs and sugar, stir well and bring to bubbling. Lower heat and simmer for 45 minutes, stirring often as sauce thickens. Now drain the vongele and rinse under fresh water. They'll be clean and sand free. Add them to the sauce pot, cover and simmer for another 15-20 minutes. During the last 10 minutes, add the chopped fresh parsley and stir.

Serve: Over a bed of linguini or your favorite pasta. HOME