Cooking Instructions
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Step 1
Mince the
Garlic (1 Tbsp)
and soak it in the
Olive Oil (0.5 oz)
.
Step 2
Soak the
Fresh Clams (14.5 oz)
in
Salt (1 Tbsp)
and
Water (16.9 fl oz)
and let them rest in the refrigerator for about an hour.
Step 3
Coarsely chop the
Italian Flat-Leaf Parsley (1 Tbsp)
.
Step 4
Put 0.5 oz of garlic oil,
Crushed Red Pepper Flakes (as needed)
, and
Olive Oil (0.5 oz)
in a pan and heat.
Step 5
Add sand-free clams,
White Wine (2.5 oz)
, and
Ground White Pepper (as needed)
to the pan. Cover, steam for 2 minutes, and boil down for 30 seconds.
Step 6
Add
Coarse Salt (1 Tbsp)
and
Salt (1/2 tsp)
to the
Water (21 1/3 cups)
and bring it to a boil, then add the
Fedelini Pasta (5.5 oz)
.
Step 7
Toss the sauce and pasta. Mix
Italian Flat-Leaf Parsley (1 Tbsp)
,
Ground Black Pepper (as needed)
,
Olive Oil (0.5 oz)
, and
Salt (1/2 tsp)
into the pasta.
Step 8
Arrange the pasta on a plate and sprinkle with
Italian Flat-Leaf Parsley (as needed)
to finish.
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