Capelunghe jump
Instructions
Wash with plenty of care capelunghe or better, put them to drain in a water basin marina for a day.
Put the oil and the parsley in a padellone and, just hot, throw the capelunghe.
Add salt, pepper and add the white wine.
Stir well and cover, Cook for ten minutes.
As you would do with any sauteed clams, served in the Holster with plenty of cooking sauce and a bit of toasted bread rubbed with garlic.
Ingredients and dosing for 4 persons
- 2000 g of capelunghe
- 1 glass of olive oil
- 1 glass white wine
- Parsley
- Salt
- Pepper