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Tonnarelli with real clams and Olive Nocellara Etnea

ingredients

servings

4

Olive Verdi Denocciolate Nocellara Etnea Madama Oliva

200 grams

find out more

Black pepper

to taste

Chili pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Anchovies

2 fillets

Garlic

2 wedges

Clams

500 grams

Semolina pasta

350 grams

first courses from Italy

Tonnarelli with real clams and Olive Nocellara Etnea

Tonnarelli with real clams and Olive Nocellara Etnea

with gluten with fish with shellfish high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tonnarelli with real clams and Olive Nocellara Etnea

Thanks to the traditions handed down to us, these unmistakable and delicious olives are perfect with seasoned and spicy cheeses, salami appetizers, to flavor vegetables and salted vegetables in the pan or to accompany the toast with structured wines. In this recipe they marry perfectly with the clams making the dish delicious.

Tonnarelli with real clams and Olive Nocellara Etnea step 1

step 1

Wash the clams well, open them in a large non-stick frying pan with 2 cloves of crushed garlic and chilli pepper. Grasp them, filter the water.

Tonnarelli with real clams and Olive Nocellara Etnea step 2

step 2

Boil the water, then add the tanners and the cooking salt.

Tonnarelli with real clams and Olive Nocellara Etnea step 3

step 3

In another non-stick frying pan pour some oil, fry the anchovy fillets. Add the clams with their cooking liquid and Docciose Green Olives Nocellara Etnea.

Tonnarelli with real clams and Olive Nocellara Etnea step 4

step 4

After pulling the tanners very much to the tooth, pour them into the pan to finish them with the rest of the ingredients. Serve and serve very hot with a pinch of fresh ground pepper.

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