Bucatini with clams
Instructions
Heat a little water in a saucepan: bring it boil and throw yourself through switch clams.
Retrieve the newly opened shells: remove the clam and reduce it into slices.
In saucepan, Saute garlic in oil-you can also add a pinch of chili-tomato and add the shrink for about fifteen minutes.
Add the clams, season with salt and pepper and cook for another 10 minutes.
Finish with fresh chopped parsley.
Cook the bucatini and toss with prepared sauce.
Clams (Callista chione) are mollusks, delicate taste and texture.
Lend themselves to numerous preparations: gravies, soups and salads by the sea where special add a touch of sophistication.
Fishing and rearing cockles are particularly developed in some areas of the Adriatic coast.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 20 cockles
- 400 g of tomato
- 1/2 cup of olive oil
- Garlic
- Chopped fresh parsley
- 1 pinch of chilli (optional)
- Salt
- Pepper