- 2 lb calcinelli
- 1 onion , chopped
- ½ cup extra virgin olive oil
- 1 tablespoon parsley , chopped
- chili pepper
- 4 tomatoes , peeled and seedless
- 2 eggs , beaten
Put the oil in a pan and brown the onion in it. Add the tomato, parsley and chili pepper and cook for 5 minutes over a low heat. Put in the tellinas, cover the pan and cook for a further 5 minutes. Turn off the heat, add the eggs, mix in well and serve hot.