Capellini with clams

  • 难易程度


  • 350 g0SX0009
  • 1 kg clams
  • half chilli
  • 3 clove garlic
  • abundant Italian parsley
Capellini n° 9


Put the bits of chilly in a saucepan with a dash of oil then add the garlic and fry lightly, crushing it with a fork until golden. Put the clams in a pan, cover with a lid and allow them to open up over a high heat.Shell the clams, discarding the shells and keep aside in a cup the water of the clams. Then add both the clams and their sieved water to the garlic and over a higher heat cook for 4 or 5 minutes.Sprinkle with parsley; pour the tomato and season with salt. The sauce is ready in ten minutes; mix it with the pasta, cooked al dente in boiling salted water.