• 2 120g cans of razor clams in brine
• 1 packet pasta nests
• Rosemary
• Garlic salt
• Extra virgin olive oil
• Salt
• Soy sauce


Boil the pasta with water, oil and salt in a frying pan; leave to boil for half the time indicated on the packet. After this time, taking care not to break the nest shape, transfer the nests to a baking tray to be placed in the upper part of the oven for 6 minutes at 200°C with a few sprigs of rosemary. Meanwhile, sauté the razor clams in a non-stick frying pan with their juice and a few drops of oil; once hot, remove the nests from the oven, sprinkle the pasta with a little garlic salt and place the razor clams on top. Finish with a drizzle of extra virgin olive oil and a few drops of soy sauce before serving.

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