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  Fresh Clams by Maria Bonaria Damu, Pellicano Restaurant

SPAGHETTI WITH CLAMS AND DRIED FISH ROE

clamsIngredients 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:

Tardo Autunno MARIA BONARIA DAMU

Pellicano Restaurant, 19/21 Elystan Street
LONDON SW3 3NT

TEL: 0207 5893718



D34-35  New Covent Garden Market  Nine Elms Lane  London  SW8 5LL
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