Ingredients 1 kg
380gr linguine with clams clams
cherry tomatoes olive oil 1 clove garlic
parsley white wine salt
Preparation
to open in a skillet over medium heat cockles, recovering at the end that they release the water, filtering with a pass.
Prepare the sauce separately with cherry tomatoes, a tablespoon of olive oil, 1 clove chopped garlic, clams and some free shell for decorating with both shells, parsley, dry white wine, salt, pepper and water precent recovered.
Once the pasta has come to an area, preferably al dente, drain and serve with the sauce just prepared.
to open in a skillet over medium heat cockles, recovering at the end that they release the water, filtering with a pass.
Prepare the sauce separately with cherry tomatoes, a tablespoon of olive oil, 1 clove chopped garlic, clams and some free shell for decorating with both shells, parsley, dry white wine, salt, pepper and water precent recovered.
Once the pasta has come to an area, preferably al dente, drain and serve with the sauce just prepared.
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