-
20
ounces Baby Clams. BC700399
-
5 ½
ounces
of "Fregola" BC201991
-
2
Liters of fish broth
-
½ Cup
of olive oil BC760273
-
3 to 4
Cloves of garlic
-
18
ounces
Pulped tomatoes BC777772
-
Teaspoonful
chopped parsley
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-
Slowly
insert the "Fregola" into the boiling broth, separate well and cook for 5 to 7
minutes.
-
At the
same time in another saucepan, heat the oil with garlic and parsley, adding the
tomato and season with salt and pepper to taste. Cook for 10 minutes.
-
Drain
Brine from clams and seperatly cook the clams with a drop of oil on medium heat
for 1 to 2 minutes after which add to the tomato sauce.
-
Add the
"Fregola" and mix.
-
Serve
hot.
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