Clam with clams and tomato broth and fried leek roots

Difficulty: Easy

Ingredients

( 4 persons )

8 pieces of BluRhapsody Clam
500 g of clams
1 celery rib
1 small leek
1 carrot
5 vine tomatoes
EVO oil
Seed oil for frying
Aneto
Salt
Pepper

Preparation

Clams

Fry clams in a pan with a lid to help them open. Keep some cooking liquid and shell.

Broth

Chop the carrot, celery and leek and sauté in a pan. Add diced tomatoes and cook for 5 minutes with a little cooking liquid of the clams. Add salt and pepper and the clams.

Roots

Fry leek roots in a saucepan in plenty of seed oil.

Pasta

Cook Clam in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.

Serve after stuffing pasta with the seasoning. Decorate with fried roots and dill.

Our tip

This dish can also be prepared without tomatoes. In this case, season with a dash of white wine.