"Calamarata" Pasta with Fresh Tomato Sauce with Clams
Instructions
Clean, chop the tomatoes and cook them in a pan with olive oil and Basil; Add salt, pepper and join seafood, opened in a pan with olive oil, white wine and parsley.
Drain the pasta al dente sauce, and sauté in a pan with the sauce.
Ingredients and dosing for 4 persons
- 200 g of pasta sauce, paste type
- 15 clams
- 200 g of cherry tomatoes
- White wine
- Parsley
- Basil
- Olive oil
- Salt
- Pepper