Pasta with meatballs of stockfish and clams

PASTA with MEATBALLS 03616 stockfish and clams INGREDIENTS for 4 PEOPLE 400 g of pasta, 500 grams of tomato sauce 500 g clams, 1 glass of white wine, a small onion.

For the meatballs: 400 g unsalted cod, an egg, 3 cloves garlic, chopped parsley, olive oil Put the clams in cold salty water to remove sand.

Remove the skin and bones of cod, break it into small pieces and mix it with beaten egg, 1 clove of garlic and half of the chopped parsley.

Make meatballs, put them in flour and FRY in plenty of oil, hold aside.

In a pan Sauté oil, garlic clove before browned, add the clams and white wine.

With a high flame and let it open by eliminating those that remain closed.

Remove shells and keep them aside.

In a saucepan, then Brown the garlic and onion in oil, add the tomato sauce, meatballs and continue cooking for about 20 minutes.

Meanwhile Cook the pasta al dente, drain and pour into a bowl, toss with the sauce and the meatballs and the deponetevi clams.

Serve immediately.