More from my Spanish phase - these is a really easy dish to pull together, is served cold and looks great.
Place the white wine in a small saucepan over high heat. Add vongole, place a lid on and allow to steam until the vongole open.
When vongole have opened drain in a colander, discarding those that have not opened.
Remove vongole from their shells.
Slice chorizo finely and grill on the barbecue or griddle plate or in a small frying pan until cooked.
Using a small toothpick place one slice of chorizo, one olive and one vongole on each.
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