Macaroni
Maccheroni au bord de l’eau
-
400g of Panzani Maccheroni
-
8 finely minced cloves garlic
-
1 bunch of parsley
-
1 large red onion
-
1 glass of white wine
-
2 courgettes
-
600g clams
-
250ml peeled tomatoes
-
1. To make the homemade tomato concentrate: open the box of peeled tomatoes. Blend and add a little olive oil, salt, pepper and chopped garlic. Cook on high heat at first, and then on low heat until you get a thick concentrate. Remove.
-
2. Chop the garlic and parsley. Cut the red onion into strips.
-
3. Cut the courgettes into small cubes, the lemon into 8, and fry the basil in olive oil. Remove and put on a paper towel.
-
4. Pour a little olive oil into a large enough saucepan. When hot, add in the onions, courgettes and parsley. Cook without colouring.
-
5. Add the clams. When they start to open, deglaze with the white wine. Add the lemon and the chopped garlic. Cook for 2 minutes, covered.
-
6. Cook the Maccheroni in salted boiling water. When the pasta is al dente, drain and throw into the sauce, over high heat. Add a dollop of butter. Before serving, decorate with the fried basil.
-
Don't drink alcohol? Replace this ingredient with pasta cooking water!
You might also like
Mini Farfalle Croustillantes sur parfait de magret fumé.
Mini Farfalle
Make recipe
Bouchées panées aux Fusilli et sauce labneh
Fusilli
Make recipe
