Fried Vongole

2 eggs, lightly beaten

Salt and pepper

2 cups breadcrumbs

1 tbsp. dry mixed aromatic herbs

1 kg pipies, cooked marinere style and removed from shell

3 tbsp. Tartare sauce

• Place eggs in a bowl and season with a little salt and pepper.

• Combine breadcrumbs and herbs in a separate bowl.

• Dip pipie meat in egg mixture then roll in breadcrumbs.

• Deep fry pipie meat in hot oil, until golden brown.

• Drain on absorbent paper and serve immediately with tartare sauce.

• Serve 4.