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Open the clams in a pan with garlic and a drizzle of oil. Strain and keep the liquid aside.
Sauté some green chili peppers with yellow and red cherry tomatoes, adding a ladleful of clam water. Blend half of the mixture to create a cream.
In another pan, brown the remaining green chili peppers cut into rings.
Cook the pasta al dente, drain it and toss it in the blended cream with the chili peppers, the clam cooking liquid and the shelled clams.
Plate with the cherry tomatoes, whole chili peppers, crumbled tarallo and fresh parsley.
Pan
Blender
Store in the refrigerator and consume within 1-2 days.
Italia
| Energy (kcal) | 137.39 |
| Carbohydrates (g) | 18.8 |
| of which Sugars (g) | 1.43 |
| Fat (g) | 1.68 |
| of which Saturates (g) | 0.21 |
| Protein (g) | 11.36 |
| Fiber (g) | 3.2 |
| Sale (g) | 0.02 |
