Spaghetti alla chitarra and tonnarelli are types of pasta that often come together because the process is the same. In this recipe we offer the tonnarelli with clams and the delicious Nocellara Olives, a tasty dish that with these Olives takes a taste to be tried


TIME
0045 h
DIFFICULTY
medium
TYPE
Pasta Dishes
NUMBERS
4peoples


INGREDIENTS:

Tonnarelli
350 g
Clams
500 g
Green Nocellara Etnea Olives
200 g
Garlic clove
2
Anchovy fillets
2
Oil to taste
enough
Salt to taste
enough
Chilli to taste
enough
Pepper to taste
enough


PREPARATIONS

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.

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