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Nieddittas clams and croutons.

Nieddittas clams and croutons.

Serves 4.

  • 800 g of local Nieddittas clams
  • Half a clove of garlic
  • A few leaves of parsley
  • Basil
  • Half a fresh chilli pepper
  • 3 dessert spoons extra virgin olive oil

Method.

Clean the Nieddittas clams.

Lightly fry the garlic, chilli pepper and previously chopped parsley in olive oil in a saucepan. Throw in the Nieddittas clams, cover with a lid and cook over a high heat until they open.

Take the lid off, turn off the stove, add some basil leaves, a dessert spoon of extra virgin olive oil, mix well and serve with some toasted bread, previously rubbed with garlic.

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