Jenna Jameson Nipplespiercied

Spaghetti and Mushrooms in Oil Shrimp Cream Clam


Serves 4
500 G Spaghetti Pasta Type
1000 G
Clams 1 cup Olive Oil 1 Clove Garlic

a Wine Glass
500 G Tomatoes

Parsley Salt Pepper





Cook the pasta in salted water. Wash the clams and put them in a pan with a tablespoon of olive oil, 1 / 2 clove of garlic and parsley. When the clams are open will be remove from heat. Shell the clams. In another pan Cook for about forty minutes, one tablespoon of olive oil with remaining garlic and chopped tomatoes, salt and pepper. When the tomatoes have melted, add a little 'of the cooking juices of the clams, white wine and let evaporate. After drained spaghetti, put them on a plate and sprinkle them with sauce, sprinkle with the parsley at the end.