Pasta with clams and lemon.

Pasta with clams and lemon.

This that you start thinking about recipes to put on the blog and you do it with a few lemons that-stopping (by the way, my cousin field). And I along with lemons, a few clams, a tomato, and some garlic. And as if it were a cartoon, he lit the lamp and I think ... They are going to make the fanta ass !!

      And here we are, with pasta recetón it takes no na 'in making and above comes very cheap. Yes folks, the clams are not expensive. Let's see if we spent more for the fish and see a little price. Come on, I say the normalitos clams, do not liéis. I am aware that all pop quiz:

DIFFICULTY:

Do not confuse the lemons with garlic. Remember that the two are yellow, less garlic.

INGREDIENTS:

1.La pasta you prefer. I used those tapes that come wrapped, but uses you have.

2.A lemon

3. A knob of butter. (It said so, but it is a teaspoon. We did not lose even that is soon pa 'lost)

4. A handful of clams. You must have them in a bowl with water and salt from the night before to lose tierrilla they may have.

5. A chorrete of white wine. If you have, I know that students often do not have, nothing happens. We'll use a chorrete water with a little vinegar.

6. A beautiful garlic.

7.Medio tomato. Actually I used it a bit to finish the dish, but could obviate. Although I must say that gives its dot.

8.Romero. If you have fresh (by some chance) better.

9.a drizzle of olive oil, pepper and salt.

PREPARATION:

1.What first, as always, is to put water to boil in a covered pot for pasta. Follow package directions as to time. Do not put salt until it boils. And do not put oil (please). And, of course, ENFRÍES NO DOUGH. This is very easy to do and you know everyone. So I do not roll much.

2. While we do this, we will put in a pan a little butter and sliced ??garlic to go browning.

3.Añade unopened clams to skillet and put a soft chorrete wine (or water with vinegar if you have) and a na 'water. You should wet the bottom to make steam, but should not cover even a quarter of the clam. Do not overdo it or you're going to drink broth with spaghetti. And I cover with the lid. Pun intended

4.Déjalo 3-4 minutes until the clams open and adds a nice chorretón with a little lemon zest of it. Do not spend grating and reach "whiteness" that bitter.

5.Mete pasta cooked inside (without having cooled) and mix well with care not to break the shells of clams.

6.Emplata, put the tomato cut into small cudraditos adds rosemary over a chorrete more of lemon and a drizzle of olive oil. Ready !!

You see that is chupao 'to do, it do not take nothing, stains and also is much cheaper. What more could you want? Well, that is good, and that of course I met. When probéis ye will do the fanta ass as did to me.

      You can change the clams by mussels or cockles, clams or a ... That and as you prefer. You can also add a little spice, a little pepper or cayenne. Well, see, that the pasta you can always do a thousand things. Id telling the variants that you like and so I'm going testing.

      And cooking, filibusters, that the world is going to end.

Hoping enjoy this article.