Trofie with seafood

chef

Leonardo Pellacani

Serve 1

In a pan, brown the chopped garlic with a drizzle of olive oil, then add the chopped parsley and the seafood sauce, the clams and the cherry toamto sauce. Stir and cook for few minutes. Meanwhile, cook the trofie in boiling salted water, drain and toss them with the prepared sauce. Serve with chopped parsley and a drizzle of extra virgin olive oil.

Come preparare in poche mosse un delizioso piatto di trofie utilizzando le vongole e il nuovo Èsugodimare? Scopritelo guardando questo video!

Buona visione!