For 4 people
For 4 people
Rinse the clams abundantly in the water to extract the sand
In a frying pan, brown the olive oil and the butter, then add the clams
Replace the pan of the pan and wait a few minutes for the clams to open. Be careful not to cook them too much
Place a colander over a bowl and pour the preparation into it. Keep the filtered juice
Put aside three clams per person for the presentation and remove the shells from the remaining clams
Brown the parsley, onion and garlic chopped in a frying pan, then pour the white wine into it
Add the juice of the clams followed by the clams without shells, and cook for 4 minutes. Wait for the juice to decrease, and season like your habits. Pour the crème fraîche
Cook the pasta in boiling salted water, drain them and put them in the sauce
Add the clams with shells, the chopped parsley and the grated cheese above the preparation.
Login
