Rice with borage and clams
Ingredients (4 people)
- 160 gr. of rice
- 400 gr. of borage
- 16 clams
- 2 cloves of garlic
- 1 teaspoon chopped parsley
- 1 ml. of oil
- 2 ml. of fish stock
- 1 tablespoon flour
- Salt
Preparation
Pour a little oil in a pan and sauté a pinch of chopped garlic and parsley. Add a little flour and fish stock. Add the borage cut into sticks along with the rice. After about 10 minutes on the fire, add salt and clams.
Once the clams are open, rectify salt and check the rice point.
