Penne with veraci clams
500 g penne
30 g chopped parsley
One glass of dry white wine
to taste salt
Brown the garlic with a little oil and black pepper.
Add the Tomato pulp, Carpet shell clams, Capers and the Itrana olives.
Simmer with white wine, then add some fish broth.
Cook the penne al dente.
Mix the tomato mixture through the pasta.
Sprinkle with chopped parsley.
Chef Monica Copetti