Clams and potatoes cream pasta
This dish is an adaptation of clams steamed in white wine. It can be made in a silicone steamer instead of a frying pan
How to make it
1
Wash the clams thoroughly and drain them.
2
Cut the potatoes into bite-sized pieces and boil them
3
Dice the onion
4
Put the clams and A into a frying pan, cover and heat for 5 minutes, then remove the shells and place the clams and the juice in a bowl
5
Heat olive oil in a frying pan and fry the onions
6
When the onions become translucent, add the potatoes, clams, and clam cooking water and simmer, then add the cream and simmer a little
7
While the sauce is simmering, boil the spaghetti until slightly firm (approximately 1 minute before the recommended cooking time)
8
Add the cooked spaghetti to the frying pan, mix well and season with salt and coarsely ground black pepper
9
Serve on a plate and sprinkle with parsley to finish
Materials 1 person
-
- clams and sand removed
- 12 pieces
-
- Potatoes too
- 40g
-
- Onion
- 50g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Fresh cream
- 100ml
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Mince parsley
- Appropriate amount
-
[A]
- White wine
- 50ml
-
- Chop garlic
- 1 piece
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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