Sautéed clams
Instructions
Wash the clams, then put them in a pan where you did add a glass of oil with a clove of garlic (later removed).
Cook on a high flame and covered pot until they are all opened, occasionally shake the pan for the handles so that the shells take heat evenly.
Drain clams and strain the sauce to remove sand, then put it back in the Pan, sprinkle with chopped parsley, pepper, minced seasoning and serve.
This recipe is also the basis for the sauce; in this case half the dose of clams; sgusciatene part and let thicken the gravy.
Ingredients and dosing for 4 persons
- 2000 g of clams
- 2 cloves of garlic
- Abundant of chopped parsley
- 1 glass of olive oil extra virgin
- Minced 1 of pepper