Bavette Aglio Olio with Fresh Clams

stampa

The most classic of seafood recipes. The perfect marriage of chili, garlic and all the fresh flavour of the sea from the clams.  Can use mussels instead of clams, or a combination of the 2

Recipes by Fish
Number of people:
4
Level of difficulty:
Low
Required time:
25'

 
400 g 
 garlic cloves, crushed
 
8  
 small fresh chili, thinly sliced
 
4  
 parsley, finely chopped
 
10 leaves  
 white wine or fish stock
 
1/2 cup  
 Extra Virgin olive oil
 
1/3 cup  
 salt
 
pinch  
 pepper
 
pinch  

1

Bring plenty of water to the boil in a big pot. When boiling, add salt.

1

Drop the Barilla Bavette into the water and stir. Cook according to the instructions on the pack.

1

Add oil in a large frying pan, when warm add garlic and chili and cook on a very gentle heat till garlic turns brown in colour.

1

Add clam and stir. Add wine, stir and cover the pan with a lid. Keep cooking till all clams have opened.

1

Drain pasta 1-2 minutes before the suggested time and toss with the clams till most juices have been absorbed by the pasta. Add parsley and toss.

1

Add with a drizzle of extra virgin olive oil and cracked pepper.
 

The Chef's Tips


You can use mussels instead of clams, or a combination of the 2

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