Fish with saffron
first courses from Italy
Tonnarelli with real clams and Olive Nocellara Etnea
Tonnarelli with real clams and Olive Nocellara Etnea
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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.
step 2
Boil the water, then add the tanners and the cooking salt.
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.
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.