Method.

Put 4 dessert spoons of extra virgin olive oil in a pan with the garlic and parsley. When it starts to brown add the Nieddittas, cover with a lid and let them open.

Quickly cool and shell them, roll the Nieddittas in semolina and fry in a large pan of hot oil. Drain when they are crispy and put them on kitchen paper.

Put the basil and fennel in the olive oil and fry until they are crisp. Drain and place on kitchen paper. Serve the Nieddittas on a plate with the fried basil and fennel on top.