Both types are also called arselle in Liguria and Tuscany. Italians prepare this dish two ways: in bianco, i. Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has…
Both types are also called arselle in Liguria and Tuscany. Italians prepare this dish two ways: in bianco, i. Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has…