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Fresh Clams by Maria Bonaria Damu, Pellicano Restaurant
SPAGHETTI WITH CLAMS AND DRIED FISH ROE
 Ingredients
for 4 people:
Extra virgin Oil De Coppini
400 g Clams
400 g Spaghetti
80 g Dried Fish Roe
2 spoons of crushed Garlic
Pinch of Chilli
Pinch of Parsley
White Wine
While boiling and salting the water, wash the Clams and put
them in a pan with oil, chilli and garlic. When they are sizzling
add 2 spoons of white wine. Add more oil and parsley and make
sure that all the Clams have their shells open. Discard the
clams which shells have not opened. Cook the Spaghetti for five
minutes. Dress and add dried grated Fish Roe. Serve the plate.
THE CHEF:
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MARIA BONARIA
DAMU
Pellicano Restaurant, 19/21 Elystan Street
LONDON SW3 3NT
TEL: 0207 5893718
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