- Ọhụrụ agwa - 600 Grams
- Mkpụrụ ọhụrụ - 500 Grams
- Pasta (Cavatelli ma ọ bụ Orecchiette) - 150 Grams
- Mmiri na-acha ọcha - 50 milliliters
- Oliv mmanụ - 3 ihe. spoons
- Pasili, ùkwù - 1 Ihe
- Garlic - Ụra 2
- Rosemary, twig - 2 iberibe
- Chili Perch - 1 Ihe
- Nnu, ose oji - Iji nụrụ ụtọ
1. Kpochapu ma dozie mọm. Ghichaa oghe. Tinye ogbe a n'ime pan. Tinye garlic na obere mmiri. Iji kpochapu ihe dị ka nkeji 5, nke mere na ọnụ ụzọ nke ikuku ahụ meghere. 2. Wepu garlic. Gbakwunye mmanya na-acha ọcha na chopped pasili. 3. Wepu ya na mgbu na-eme ka ọ dị jụụ. Hapụ azụ azụ. A na-emeghe mkpọsa ndị ahụ emegheghị. 4. Kpoo mmanu na ogwu. Tinye ya na ose na ose na garlic. Wepu agwa site na pods na ighe ke mmanu ose. A ga-ewepụ ose ahụ. 5. Na pan nke nwere agwa, wụsa mmiri si na mọm ma gbakwunye liter ọzọ. Osisi nke rosemary jikọtara ma tinye n'ime efere. Esi nri ruo mgbe agwaji ya. 6. Wepu rosemary na garlic site na efere. A ghaghị ịkwanye agwa site na efere ma mee ka ọ bụrụ ihe dị mma. Puree tinye na ofe. 7. Tinye efere na ofe na esi nri ruo mgbe ọ dị njikere. 8. Ofe dị njikere. Ugbu a gbakwunye mollusks, nnu na ose n'ebe ahụ ka detụ ire ma hapụ ya ka ọ rahụ maka minit 5-10.
Ọrụ: 4