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Clam con vongole su acqua di pomodoro


Clam with clams on tomato water


Medium level



Recommended serving

2-3 Clam units per person


  • BluRhapsody® Clam
  • Clam
  • Tomatoes
  • Extra virgin olive oil
  • Parsley
  • Flour
  • Salt and pepper


Step 1

After cleaning the clams, cook them in a saucepan until they are fully open. To prepare the tomato water, blend the whole tomatoes, strain them through a sieve, and adjust the seasoning with salt.

Step 2

Cook your pasta in boiling salted water for 12 minutes, drain, removing the water from inside the shell, and serve by placing a teaspoon of tomato water in the pasta shell, then place a clam in the center.

Step 3

Garnish with parsley-flavored olive oil and, if desired, a "coral" wafer.

In this recipe



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