Easy Acqua Pazza
An extremely easy and delicious popular Italian meal.
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 3)
Directions
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Flush out the sand from the clams by soaking in salt water and covering for 30-60 min. Then clean the shells by washing them together in cold water in a bowl, making sure to rub shells together. Thinly slice the garlic.
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Mix (A) together well and set aside.
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Pile up all ingredients in a fry pan, pour on (A).
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Cover, turn on the heat high. After it starts to boil, lower heat to medium and leave for 10 min.
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Sprinkle on parsley.
Cooking Basics
Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila（asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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