2 Serves
45 Mins
Heat the olive oil in a large frying pan over low heat. Add the garlic cloves and sauté slowly until they are golden brown and fragrant.
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Vitamin E
6 mg / 15 mgVitamin K
407 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
27 µg / 2.4 µgFolate
324 µg / 400 µgCalcium
368 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
652 mg / 1,250 mgPotassium
1696 mg / 4,700 mgSodium
1972 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
9 mg / 2.3 mgSelenium
116 µg / 55 µgFiber
5 g / 28 gSugar
14 g / 50 gSaturated Fat
12 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Increase the heat to medium-high. Add the red chili flakes and the cleaned clams, tossing them for about 30 seconds to 1 minute.
Add the mussels and the cherry tomatoes to the pan. Sauté briefly for 1 to 2 minutes until the tomatoes begin to soften.
Pour in the white wine and immediately cover the pan with a lid. Steam for 1 to 2 minutes, or until all the shells have opened.
Remove the pan from the heat. Stir in the fresh parsley and finish with a knob of butter or a drizzle of extra virgin olive oil.
Garnish with fresh baby arugula if desired, and serve immediately alongside toasted bread for dipping.
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