Spaghetti alla chitarra and tonnarelli are types of pasta that are often combined with each other because the manufacturing process is the same. In this recipe we offer tonnarelli with clams and the delicious Nocellara Olives, a delicious dish that with these Olives takes on a taste absolutely worth trying.
Time
00:45 h
Difficulty
Easy
Type
Pasta Dishes
People
4
Date 05 08 2020
Chef's Recipes
Ingredients
Tonnarelli: 350 g
Clams: 500 g
Pitted Green Nocellara Etnea Olive – Sicily: 200 g
Garlic: 2 cloves
Anchovy fillets: 2
Oil: to taste
Salt: to taste
Chilli: to taste
Pepper: to taste
Preparation
1
Wash the clams well; open them in a large non-stick frying pan with 2 cloves of crushed garlic and chilli pepper. Remove them from the shells and filter the water.
Boil the water; add the Tonnarelli and the cooking salt.
2
Pour a little oil into a non-stick pan, fry the anchovy fillets. Add the clams with their cooking liquid and the Pitted Green Nocellara Etnea Olives.
3
After having drained the Tonnarelli al dente, pour them into the frying pan and mix them with the rest of the ingredients. Serve very hot with a pinch of fresh ground pepper.
