Bavette with clams and courgettes
Instructions
Wash the clams, place them in a pan without any seasoning and leave them open to lively flame.
Remove the clams and keep aside.
Heat three tablespoons of olive oil and saute the finely chopped shallot, the garlic whole and half a chilli.
Remove the garlic, place clams and courgettes cut into strips and the chopped parsley.
Let stand for 5 minutes.
Sprinkle the wine, let it evaporate.
Add the tomatoes peeled and cut into small cubes, salted.
Bring to boiling.
Boil the bavette, drain and flavour in pan with Zucchini and clams.
Accompanying wines: Isonzo DOC White, Montecarlo Bianco DOC, Ischia Bianco DOC.
Ingredients and dosing for 4 persons
- 350 g of type pasta tips
- 800 g of clams
- 300 g of zucchini
- 3 tomatoes
- 10 cl of dry white wine
- 1 shallot
- 1 clove of garlic
- Chopped parsley
- 3 tablespoons of olive oil
- 1/2 chili
- Salt