Pesto and clams
Today we propose Pesto and clams, with Italian pine nuts and extra virgin olive oil.
A sauce ready for first courses. An original recipe, which receives the appreciation of our regular consumers every day.
You only have to worry about choosing the type of pasta (we recommend a type of long pasta) and the degree of cooking you prefer.
“Sublime” means “excellence on the table”, because only the highest quality raw materials are selected, combined with great care in processing, preparation and packaging.
We would like to join you daily in the kitchen and especially when you have to impress your guests.
The first gourmets have an intense and unmistakable flavor, new recipes for dishes like a true Chef.
How to prepare
1) Boiled in salt water about 240 g of pasta, and in a non-stick pan pour the still frozen product, cover completely with a lid and cook over medium heat for about 6/7 minutes, stirring occasionally;2) Take care not to let the sauce dry out too much, favor its total dissolution and if you need a more juicy dish, add 20/30 ml of pasta water;
3) Drain the pasta al dente and pour it all in the pan of the sauce;
4) Salt over high heat for about 1 or 2 minutes, or until desired degree of cooking.
