Trenette with shrimp and clams
Instructions
Cook scampi with a little tomato, 1 little oil and half a glass of white wine, some shelled (just keep the code), other adult to decorate.
After you drain the clams, toss with a little olive oil, a clove of garlic and a few piece of chili.
Once opened, remove clams from shells and combine them with sauce of scampi with their filtered liquid.
Cook pasta al dente in salted water, drain and serve with the fish sauce.
Ingredients and dosing for 6 persons
- 500 g of type trenette pasta
- 500 g of clams
- 12 scampi piccolini
- 1 clove of garlic
- Little of tomato
- 1/2 cup of dry white wine
- Some bits of chili
- Olive oil extra virgin
- Salt