Shells with mussels and clams
Instructions
Wash mussels and clams, place them in a pot with lid open over high heat; remove them as they are; free them from the valve except 10-12 for decoration.
Inbiondire garlic and chili in oil; Join little shellfish water filtered.
Boil the pasta in salted water al dente and finish cooking in the sauce using other shellfish water.
Finish with parsley and basil.
Ingredients and dosing for 4 persons
- 350 g of type pasta pasta shells
- 800 g of mussels
- 800 g of clams
- Parsley
- Basil
- Garlic
- Olive oil extra virgin
- Salt
- Hot pepper