Penne with Veraci clams

chef

Monica Copetti

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.