Maltagliati with clams
Instructions
Clean clams and sauté in a pan garlic, oil and chilli.
Once the garlic is golden, add the clams, cover with a lid and cooking over low heat.
When these open, after about 5 minutes, add 1/2 glass of wine and put the fire out.
Throw the pasta in the water to large irregular pieces and ready cooked drain and wipe pan with cockles and whisk.
Ingredients and dosing for 4 persons
- 250 g of fresh pasta
- 500 g of cockles
- 2 cloves of garlic
- 1 chili
- 3 tablespoons of olive oil extra virgin
- 1 sprig of parsley
- 1/2 cup of white wine