Bucatini with clams and fennel
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Preparation:
Soak the clams in a bowl with cold water for several hours. Peel garlic, wash the parsley and fennel, cut into strips of lemon peel. Drain the clams, put them in a pan, add garlic, a sprig of parsley and wine, and get them to open and covered saucepan over moderate heat, shaking from time to time recipiente.Toglierlo from heat, remove clams from shells (put Apart from some clam in its shell) and collect them in a bowl; filter the cooking liquid and keep aside. In a saucepan, boil plenty of water, salt and let cook the pasta, five minutes before the end of cooking add the chopped fennel and strips of peel limone.In oil to a pan with the onion, peeled and finely chopped , without letting it color, add the clams (even those with the shell), add the cooking liquid filtered and allowed to warm all over. Drain the pasta, pour into the pan with the clams and season it, sprinkle with remaining parsley, washed and chopped. |
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- 350 g pasta like bucatini chopped
- 700 g of clams
- "red onion
- 1 clove garlic
- 3 sprigs parsley
- 1 dl of extra virgin olive oil
- 2 sprigs of wild fennel
- the peel of 'lemon' drink Vermentino and salt.
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