Ingredients
• 14 oz (400 g) Delverde gemellini
• 1 lb (500 g) clams
• 9 oz (250 g) broccoli, roughly chopped
• 2 garlic cloves (1 minced e 1 smashed)
• 1/2 red chili pepper
• 3 tbsps extra-virgin olive oil coarse salt
• parsley, minced
• salt and pepper
Preparation
• Wash the clams and place them in a basin with water and a handful of coarse salt to purge them for 30 minutes. Heat 1 tablespoon olive oil with the minced garlic and sauté the rinsed broccoli for 8 minutes. Rinse the clams and put them in another frying pan with the remaining olive oil, smashed garlic and chili as soon as they open, transfer to a plate and keep warm. Remove the garlic and chili from the clam cooking liquid. Bring a pot of salted water to the boil and cook the gemellini. Drain and toss in the clam cooking liquid. add the broccoli, cook for 2 minutes, then add the clams.
• Stir well and serve hot, sprinkled with parsley.
Preparation time 10 minutes – cooking time 15 minutes – Level of difficulty easy
