Bucatini with clams and fennel
Instructions
Soak the clams in a bowl with cold water for a few hours.
Peel the garlic, wash the parsley and fennel; cut the lemon peel strips.
Drain the clams, place them in a pan, add the garlic, a sprig of parsley and wine; make them open on moderate flame and pan covered occasionally shaking the container.
Remove from heat, remove clams from shells (keep aside some arsella in their shells) and pick them up in a bowl; strain the cooking liquid and keep it aside.
In a pot of boiling water, add salt and cook pasta; five minutes before end of cooking add the chopped fennel and strips of lemon peel.
In a pan with oil to dry the onion peeled and finely chopped, without letting it Brown; Add the clams (even those with the shell), add the filtered cooking liquid and let it warm up.
Drain the pasta al dente, pour it in the pan with the clams and flavor; Sprinkle with the remaining parsley, washed and chopped.
Ingredients and dosing for 4 persons
- 350 g of type pasta bucatini fragmented
- 700 g of clams
- Red onion
- 1 clove of garlic
- 3 sprigs of parsley
- 10 cl of olive oil extra virgin
- 2 sprigs of fennel
- == 1 lemon (zest)
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- Salt