Wash the ameijoas in cold water. Put in a bowl and cover
with salted water, leave to stand for a couple of hours and wash the ameijoas
again.
Put a pan with the ameijoas and part of the white wine on the fire and
cook for some minutes.
In another pan put the oil, the minced garlic and the peppers cut in ribbons.
Simmer without it becoming golden. Add the remaining white wine and reduce.
Pour this mixture on the ameijoas in the other pan, and cook until the
ameijoas are completely open. Season with salt and pepper.
When serving, sprinkle with minced parsley.
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