Maccheroni au bord de l’eau


  • 400g of Panzani Maccheroni
  • 8 finely minced cloves garlic
  • 1 bunch of parsley
  • 1 large red onion
  • 1 glass of white wine
  • 2 courgettes
  • 600g clams
  • 250ml peeled tomatoes

Preparations steps

  • 1. To make the homemade tomato concentrate: open the box of peeled tomatoes. Blend and add a little olive oil, salt, pepper and chopped garlic. Cook on high heat at first, and then on low heat until you get a thick concentrate. Remove.
  • 2. Chop the garlic and parsley. Cut the red onion into strips.
  • 3. Cut the courgettes into small cubes, the lemon into 8, and fry the basil in olive oil. Remove and put on a paper towel.
  • 4. Pour a little olive oil into a large enough saucepan. When hot, add in the onions, courgettes and parsley. Cook without colouring.
  • 5. Add the clams. When they start to open, deglaze with the white wine. Add the lemon and the chopped garlic. Cook for 2 minutes, covered.
  • 6. Cook the Maccheroni in salted boiling water. When the pasta is al dente, drain and throw into the sauce, over high heat. Add a dollop of butter. Before serving, decorate with the fried basil.
  • Don't drink alcohol? Replace this ingredient with pasta cooking water!

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