had been so long since I made them! And with this lousy time I really needed to pull myself up and forget quetso winter just does not seem to want to stop! Here in Milan it does not snow, but close enough, the sky, his already gray, it's really depressing, fortunately there is a little 'sun is in the kitchen!
Ingredients:
a bag of clams
3 cloves of garlic
chopped parsley
Very good oil
half a glass of white wine too must be of high quality
salt and pepper or chili that I have used Thomas
While water is on fire in a frying pan heat the oil with the garlic and parsley. As soon as you throw flavored clams the bathroom with the white wine and cover with lid because they open the shells.
Just turn off the heat and open the "peel" but leave some for decoration.
Filter the sauce is very watery in passing a Garzino and put it back on an open fire to withdraw. When the noodles are ready to jump them swiftly into the sauce, add the shelled clams a little olive oil and a sprinkling of parsley, the sea is on the table!
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