Fried clams with basil pesto sauce

00886 FRIED CLAMS with BASIL PESTO SAUCE INGREDIENTS for 4 PEOPLE 16 clams, 200 ml of fish stock, 100 g pesto, 2 tablespoons cream, 2 tablespoons flour, an egg, flour for bread, bread crumbs, salt, white pepper, nutmeg, oil for frying.

Wash the clams, place them in a large covered skillet and lively focus let them open.

Remove from heat, remove the shell and keep aside the clam and the cooking juice.

Do Brown the flour in a saucepan, add the cream, then the clam juice and fish stock.

Mix well and cook for 15 minutes gentle fire; Add salt and pepper and add a nice grated nutmeg.

Let cool.

Soak the clams in this sauce then place in a bowl with the flour and flour them.

put them in the egg slightly beaten pio and finally in breadcrumbs.

Heat oil in a pan and fry the fried clams.

Heat pesto and divide it into the appropriate portion spoons, and put over a clam.

Served hot.

Tip: If you use inoxidabile steel spoons you can keep warm in the oven until ready to serve.

Prepare ¢ n: Abrir las almejas al vapor, quitar las conchas y reserve hot que han desprendido.

Dorar la harina en la mantequilla; agregar el caldo de las almejas y el de pescado y cocerlo to 15 minutes during suave fuego; sazonarlo with sal, pimienta y nuez moscada.

Ba? ar las almejas en salsa y colocarlas sobre esta a plato con harina.

Reposar Dejarlas hasta que se haya enfriado salsa y pasarlas por harina, huevo batido y rallado bread.

Fre ¡ rlas abundante en aceite caliente hasta que est n doradas.

Calenti el pisto y poner un poco en cada cuchara de aperitif.

Colocar a rebozada encima y almeja serve caliente.

CONSEJO: Si se utilizan cucharas de inoxidable se pueden mantener calientes en el horno y si son de pl stico se puede servir el templado aperitif.

TIME: 40 minutes.

CONFORT: media