Gnocchetti with mussels
Instructions
After being kept in cold water and salt, rinse, open the cockles; remove the valve and keep liquid.
Sauté in oil 1 clove of garlic and chili 1; join the tellin to fluid restrict; Add the tomatoes peeled and cut into fillets; to flavor and add cockles and chopped parsley.
Drain the gnocchi just are afloat and mix the sauce.
Ingredients and dosing for 4 persons
- 800 g of type pasta potato dumplings
- 500 g of cockles
- 3 ripe tomatoes
- Dry white wine
- 2 tablespoons of olive oil extra virgin
- 1 clove of garlic
- 1 chili
- Sea salt
- Chopped parsley