Nieddittas clams and croutons.
![Ricetta_4_vongole_951x634](https://www.nieddittas.it/wp-content/uploads/2014/07/Ricetta_4_vongole_951x634.jpg)
Nieddittas clams and croutons.
![Ricetta_4_vongole_951x634](https://www.nieddittas.it/wp-content/uploads/2014/07/Ricetta_4_vongole_951x634.jpg)
Serves 4.
- 800 g of local Nieddittas clams
- Half a clove of garlic
- A few leaves of parsley
- Basil
- Half a fresh chilli pepper
- 3 dessert spoons extra virgin olive oil
Method.
Clean the Nieddittas clams.
Lightly fry the garlic, chilli pepper and previously chopped parsley in olive oil in a saucepan. Throw in the Nieddittas clams, cover with a lid and cook over a high heat until they open.
Take the lid off, turn off the stove, add some basil leaves, a dessert spoon of extra virgin olive oil, mix well and serve with some toasted bread, previously rubbed with garlic.
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