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Spaghetti with Vongole and Pachino

ingredients

servings

1

Semolina pasta

100 oz

Extra virgin olive oil

2 spoons

Garlic

1 wedge

Red tomatoes

50 oz

Clams

300 oz

Parsley

2 sprigs

first courses from Italy - Lazio

Spaghetti with Vongole and Pachino

Spaghetti with Vongole and Pachino

with gluten with shellfish high in iron high in potassium high in phosphorus with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti with Vongole and Pachino

The Sea on Table

Spaghetti with Vongole and Pachino step 1

step 1

Let's start washing and cutting the cherry tomatoes in half. Then let's fry the oil with the garlic. As soon as we fry, we put the Pachino inside and let them dry and settle. Meanwhile, let's boil the water.

Spaghetti with Vongole and Pachino step 2

step 2

As soon as the cherry tomatoes are dried, we put the clams clotted in before and let us taste it all.

Spaghetti with Vongole and Pachino step 3

step 3

Cook the pasta and when it is to the tooth we drain it by keeping the water aside and put it inside the plum.

Spaghetti with Vongole and Pachino step 4

step 4

Jumping the dough and adding the cooking water and let it evaporate.

Spaghetti with Vongole and Pachino step 5

step 5

Apply and put over parsley.

Spaghetti with Vongole and Pachino step 6

step 6

Enjoy your meal

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