Neapolitan pasta pizza

PASTA NAPOLETANA PIZZA 03314 INGREDIENTS for 4 people: 500 g 500 g clams, mussels, olive oil, a clove of garlic, salt, pepper and a sprig of parsley and basil, 250-300 g of boiled pasta of small format, some thread d? alice, 300 g of peeled tomatoes, black olives, dry oregano leaves or powder.

Wash very well clams and mussels under running water, wiping with a hard brush broom; then place them in a large skillet, and cook without adding open spontaneously on high heat, covered container.

From time to time, move the pan to ensure that the clams and mussels that are located in the upper part can come into contact with the bottom of the bowl and then open more easily.

When all the valve will open, remove the shellfish and strain the liquid emitted during cooking.

If some fruit of the sea had remained closed, discard them, because almost certainly isn't cool.

Fire place another pan with two tablespoons of olive oil and the garlic, let it become Golden, then remove.

Throw in the seasoning and let them stand for a few moments, then wet your hair with a tbsp of their liquid (if using frozen molluscs, just what little liquid that will come to be formed inside the bag, after thawing).

Let the flavour for a few minutes, then sprinkle the pretzels, pepateli and sprinkle with half of the parsley and basil, chopped together previously.

Cook slowly, so that the cooking largely dry.

Meanwhile, grease with a little olive oil a baking dish large and low (possibly pizza type), put the dough into a regular layer.

Above you are radiating the threads of anchovies, then spread the tomatoes, crushing them lightly.

Add salt and pepper and tomatoes on them put the seafood with a little broth, olives (pitted if better), then the remaining chopped parsley and basil, and with a bit of oregano.

Sprayed everything with a little olive oil, put in oven heated to 190ø, and cook for about 15-20 minutes.

Serve hot pizza, baking in pan.