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Having won the title of Best Italian in the I Love FOOD Awards 2012, Criniti's reveals the recipe to one of their signature dishes.
In a cold pan add garlic, chilli and olive oil cook until golden color, add white wine to stop cooking process. Add vongole, mussels, cherry tomato and fish stock. Reduce by ½ and finish with parsley and more extra virgin oil.
Garnish with oven roasted cherry truss tomato, picked parsley
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