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How To Cook Clams

19 June 2016
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Amaya Lynch
Amaya Lynch

The Recipe For Cooking Of Paste With Clams

  • 18 small clams (as many as there were in my grid);
  • 2 tablespoonfuls of butter;
  • ½ glasses of white wine;
  • ¼ glasses of cream;
  • prosciutto - 2 thin strips (or other slightly smoked meat);
  • 1 not large bulb onion, chopped up small;
  • 1 large tomato cut into small segments;
  • 2 garlic cloves, chopped up small;
  • 1 tomato;
  • 4 tablespoonfuls of crushed fresh parsley;
  • 1 teaspoonful of a dry thyme;
  • chili pepper, to taste;
  • spaghetti.

Melt butter in a frying pan or a pan with a thick bottom and a cover.

Fry onions, garlic, parsley, chili pepper, thyme, prosciutto on average fire.

Fry during 7-10 minutes till onion becomes translucent. Then add white wine and allow it to be evaporated on a half.

Put your clams on the frying pan and close the cover. It will take you 10. It’s exactly while there is a time for cooking your spaghetti. As soon as cockleshells have opened add tomatoes and cream.

Stew a minute more just only to heat up cream, as cooking has been finished already. It only remains to mix sauce with spaghetti.

Now it is ready!

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