RECETAS Y COCINA

Ingredients

• 1 kilo and a half clams
• 1 onion
• 1 tablespoon of bread crumbs
• 2 teaspoons parsley
• Olive oil
• A small glass of white wine
• Salt

Preparation

Wash clams well to remove the sand and place in an earthenware dish with a little hot water over a low heat so that the clams open.

Remove from the heat and saute a little olive oil and the finely chopped onion in a pan.

When the onion is lightly golden in colour add the breadcrumbs, white wine, 2 tablespoons chopped fresh parsley and the water used to open the clams.

Season with salt and leave to simmer for fifteen or twenty minutes.

Once the sauce is cooked, pass it through a mouli and return to the pan.

Then add the clams and let them cook in the sauce for 4 or 5 minutes.

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