| | Spaghettini Bosco e Mare Mediterranei Orsini 1 pound of spaghettini (thin spaghetti)
1 pound of small fresh clams
2 cloves of garlic, crushed
1/8 cup of green olive oil
1/4 cup of dry white wine
1/2 pound of Italian plum tomatoes, peeled, seeded and diced
3/4 pound of fresh porcini mushrooms, sliced
1/4 cup of fresh Italian parsley, chopped |
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Boil the water to cook the pasta. Clean the clams and rinse well. In a large frying pan, sauté the garlic and the clams in 1/2 of the oil until the clams open. Add the wine and cook for a few minutes, then add the tomatoes and cook for 3 minutes. In a separate pan, sauté the mushrooms and another clove of garlic, crushed with the parsley, in the remaining olive oil for 3 minutes. Cook the pasta, drain, and add it to the pan with the clams and tomato sauce. Pour over the mushroom sauce and mix together. Serve immediately. Serves 4 |
