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HOMENADE RECIPE
Fabes with clams
Recipe for Recipe for 6 people
Fabes with clams
Elaboration

(Ingredients for 6 serves)

750 grams of fabes, 300 grams of clams. Saffron. Bay leaves. Parsley. Onion. Oil. Salt.

Leave the Fabes to soak in water from the day before cooking.

Next day pass them to a pot, add a generous piece of onion, a clove of garlic, parsley, some bay leaves and oil; shake everything, cover with water and set in the cooker; when they start boiling take them away from the heat, turn the heat down and let them cook slowly, with the lid slightly off and always covered with water so that they do not lose their skin.

If necessary add water little by little.

In a different pot set the clams, once thoroughly washed, with a little bit of water. Put it in the cooker and when they start opening pass the open ones to a different bowl. Once they are all open take off one of the shells and add them to the fabes when these are almost cooked.

The water in which you cooked the clams is strained through a thin cloth and added to the fabes once it is cold. Add a little bit of saffron, slightly toasted, and some breadcrumbs, shake the pot to mix everything and keep boiling at a low temperature for ten minutes more.

Then add salt and take them away from the heat waiting some minutes before serving. Serve in the same recipient or pass them to a serving dish.

This dish can also be prepared cooking the clams in a sauce and then adding them to the fabes already cooked.

It must be taken into account that the water to boil the legumes must be free from lime.

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