Almejas con Vino Blanco

Clams with White Wine

"I first had this dish in a little beach bar in a lovely undeveloped section of the beach only 20 minutes from my villa. The dish makes for a wonderful light lunch with crusty bread to mop up the sauce. The perfect excuse to stay out of the midday sun, sit in the shade and while away the hours."

Submitted by: Anneliese Townsend, owner of property 99342 in Malaga Province, Spain.

Ingredients:

1kg clams
2 large tomatoes
2 tbsp olive oil
1 small onion, finely chopped
2 cloves of garlic, crushed
1 tbsp flat leaf parsley, chopped
A pinch of nutmeg
80ml dry white wine

How to cook this dish:

1. Soak the clams in salt water for an hour and then rinse in running water and discard any open shells.

2. Score a cross in the base of the tomatoes, place in a bowl of boiling water for 10 seconds and then plunge into cold water. Peel away the skin. Cut the tomatoes in half and scoop out the seeds. Finely chop the tomatoes.

3. Heat the oil in a large casserole dish and cook the onion over a low heat for 5 minutes.

4. Add the garlic and tomatoes and cook for 5 minutes.

5. Add the parsley and nutmeg.

6. Add 80ml of water.

7. Add the clams, cover and cook until they open (discard the ones which remain closed).

8. Add the white wine and cook for a further 3 to 4 minutes or until the sauce thickens.

9. Serve immediately.

Serve with:

Crusty bread.

Property 99342 is a gorgeous three-bedroom villa with private pool set in mature gardens in Alhaurin de la Torre, Spain. The property is ideal for families or groups of friends and features a large family farmhouse style kitchen with sofabed, a formal lounge with two large sofas and wingback chairs, as well as a covered terrace with sofa and armchair surrounded by green plants. The villa is in a very quiet estate of private villas but only a twenty minute walk from the affluent, lively town of Alhaurin de la Torre.