LA MOLISANA RECIPES

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Spaghetto Quadrato n.1 spezzato with chickling pea, clams and lemon oil

RECIPES LA MOLISANA


Spaghetto Quadrato n.1 spezzato with chickling pea, clams and lemon oil

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Clams   n. 4 slices
  • Boil chickling pea   1 kg
  • Garlic   250g
  • Salt to taste   n.4 spicchi
  • Extra virgin olive oil to taste   qb
  • Extra virgin oil with lemon   qb
  • Chopped Parsley to taste   qb
  • Prezzemolo tritato   qb

INSTRUCTIONS:

Wash the clams. Brown 2 slices of  garlic with the oil, add the clams, cover with a lid  and wait until the shells open. Put aside some clams and remove the shells to the remain part. Filter and stow away the sauce.

In the same time, brown the remain garlic with 4 spoons of oil; add half chickling pea, some water and cook for some minutes.

Reduce to a pulp the remainig chickling pea, add 4 glasses of water (included the sauce) and boil. Chop the raw pasta and add it to the plup with some hot water (to puor little by little) and cook thoroughly. Salt and at the end put in the claims.

Place the past, add the claims with the shell, lemon oil and chopped parsley.

Recipe made by  Mariacristina Coppetto.