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Peel, clean and wash the frogs. Leave them to soak for a day in water then wash them again and let drain. Fry lightly aboundant olive oil along with minced garlic, onion, celery, persley and a little piece of chili on a saucepan. As the herbs get browned pour out the frogs to let them season, by mixing them for ten minutes. Sprinkle with dry white wine and let evaporate. Take the frogs off the heat and pour them into a dish. Add some tomatoes to the sauce and let it boil under a low heat. Put salt and pepper. In the meanwhile, strip the frogs of their flesh, put the flesh in the sauce and cook it for ten minutes.Use the sauce to season LINGUINE, MACCHERONI ALLA CHITARRA and TAGLIOLINI. Serve without cheese.
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