AMÊIJOAS À BULHÃO PATO – or “White Wine, Garlic & littlenecks” – is a popular dish served at Natalia’s family restaurant in East Providence – O Dinis.

Natalia Paiva-Neves makes AMÊIJOAS À BULHÃO PATO at home on her grill.

Here’s how you can make it right in your own kitchen.


  • Head of Garlic
  • Pound of Little Necks (Natalia is using fresh Narragansett Bay Little Necks in the video)
  • 1/2 Teaspoon of Hot Sauce or Crushed Red Pepper to taste
  • Half a Bunch of Parsley or Cilantro
  • Half Glass of Dry White Wine

In a small pot, sauté a whole head of garlic that has been smashed.

Add a pound of cleaned and scrubbed littlenecks, a half a teaspoon of hot sauce or crushed red pepper to taste, a half a bunch of parsley or cilantro, add half a glass of dry white wine. 

Close the lid wait eight minutes serve with crusty bread. Delicious!