Preparation

place the clove with the shells already brushed in a pan covered with water and a spoon of oil. boil until open. sauté the onion with another spoon of zeite, add the tomatoes, the salt, the broth where the clove, the basil, cooked, boiling for 30 minutes. remove the clove from the open shells and sauté it in butter. add wine and tomato sauce. boil for 10 minutes. cook the spaghetti in a pan with boiling water al dente. drain and serve with the sauce, sprinkle with chopped parsley.
yield: 4 people

Ingredients

  • 1 packet of spaghetti type pasta
  • 1 kg of peeled and seeded tomatoes
  • 1 kg of small clams (clam)
  • 1 chopped onion
  • 2 tablespoons of olive oil
  • 1 glass of dry white wine
  • 1 tablespoon of butter
  • Salt and pepper to taste
  • chopped parsley and basil