Orecchiette Colatura,clams and broccoli
350 gr. orecchiette
60 gr. stale bread
100 gr. broccoli
Olive oil to taste.
2 cloves of garlic
250 gr. vongole
40 gr. pomodori secchi
3 dessert spoons of Colatura di Alici di Cetara
100 gr. Corbara cherry tomatoes
Salt to taste
Orecchiette Colatura,clam and broccoli Recipe
Fry the garlic in the olive oil and remove from heat when golden. Add the vongole (clams) and let them cook for a few minutes until their shells open up.
Remove them from the pan. In the same pan, steam the broccoli (blanched and chopped small ) (save the broccoli water).
Cook the orecchiette al dente, in the broccoli water.
Drain and place in the pan.
Add the vongole (clams), the colatura di alici and the breadcrumbs (prepared from the stale bread toasted previously).
Mix well and serve at once.