Borage with clams recipe

Ingredients to make Borage with clams:

• For 4 people:
• ½ kilo of clean borage.
• 400 grams of clams.
• 1 clove garlic.
• 1 deciliter of olive oil.
• 10 grams of flour.
• 4 tablespoons of white wine.
• A few sprigs of parsley.

How to make Borage with clams:

1. Cook the borage in a pot with boiling water and a pinch of salt for five minutes.
2. Once cooked, drain and reserve the broth on one side and the cooked borage on the other.
3. On the other hand, we finely chop the garlic and fry it in the warm oil without stopping to move it and without browning it.
4. Once the garlic begins to cook, add the 10 grams of flour to the pan and fry.
5. Then add the teaspoons of white wine and 2 glasses of borage broth.
6. Cook the sauce for two minutes and add the clams, letting them cook for another two minutes to open.
7. Then we also add the cooked borage and the chopped parsley.
8. Bring the whole thing to a boil for 2 minutes and serve hot.
9. If we made this dish from one day to the next, we would not add the parsley until the moment we heated it up to serve.