Fusilli with clams and swordfish
Ingredients
(for 4 people)
300 g of FUSILLI n. 36 bio 1881
150 g swordfish in slice
150 g of Pachino tomatoes
Extra virgin olive oil.
½ glass of white wine
A clove of garlic
Parsley
500 g of clams
Salt and Pepper To Taste.
Preparation
- Brown the garlic clove cut in half in a drizzle of olive oil, then add the chopped cherry tomatoes and the diced swordfish.
- Cook over high heat, then add half a glass of white wine, a handful of chopped parsley and a pinch of salt and pepper.
- Let it dry for 5 minutes. In a separate pan, open the clams over high heat and turn off as soon as they have all opened.
- Add them to the sauce removed from the heat, also shelling a part of it.
- Cook the organic FUSILLI in boiling water, drain when al dente and toss in the pan with the sauce for a minute over high heat.
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