A small addition to the classic recipe inspired by a visit to the local market
: cherry-ripe tomatoes that have never seen a fridge!
Preparation: While pasta is cooking, saute 2-3 cloves of garlic in good olive oil
along with a couple of chillies. Add the clams and
a splash of white wine, salt and pepper. Cover the pot until the clams will be open
(3-5 minutes). Drain the pasta and add it to the clams and their juice
(having previously rejected some of the shells).
Finally, add a handful cherry-tomato diced, chopped parsley and
a 'tour' of good extra virgin olive oil.
along with a couple of chillies. Add the clams and
a splash of white wine, salt and pepper. Cover the pot until the clams will be open
(3-5 minutes). Drain the pasta and add it to the clams and their juice
(having previously rejected some of the shells).
Finally, add a handful cherry-tomato diced, chopped parsley and
a 'tour' of good extra virgin olive oil.
Bon appetit!
