Tonnarelli Clams Green Nocellara Etnea Olives Garlic clove Anchovy fillets Oil to taste Salt to taste Chilli to taste Pepper to taste
350 g 500 g 200 g 2 2 enough enough enough enough
Wash the clams well; open them in a large non-stick frying pan with 2 cloves of crushed garlic and chilli pepper. Remove them from the shells and filter the water.
Boil the water; add the Tonnarelli and the cooking salt.
Pour a little oil into a non-stick pan, fry the anchovy fillets. Add the clams with their cooking liquid and the Pitted Green Nocellara Etnea Olives.
After having drained the Tonnarelli al dente, pour them into the frying pan and mix them with the rest of the ingredients. Serve very hot with a pinch of fresh ground pepper.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......