Fusilli pasta with clams Escape (2)
Instructions
Take two large handfuls of parsley, mondarlo, wash it and pass it in moulinex with 4 peeled garlic cloves and chiles.
In a saucepan heat 6 tablespoons of olive oil and the chopped rosolarvi.
When it has browned, without bruciacchiare, combine the tomatoes, adjust salt and simmer for 15 minutes.
Meanwhile, bring the water to a boil, add salt, lower the pasta and cook according to package directions; drain and mix it with the sauce in a bowl.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 350 g of tomato pulp
- 2 handfuls of parsley
- 4 cloves of garlic
- 2 chilies
- 6 tablespoons of olive oil extra virgin
- Salt