Ingredienti per 4 persons 600 g spaghetti
2 garlic cloves
3 dl oil
1.2 kg clams
lots of parsley
salt and pepper
Preparazione Lightly fry the garlic in the oil in a large saucepan.
Wash the clams well, drain them and put them into the pan with a pinch of pepper; cover and leave them to cook until all the shells have opened.
Remove the clams from the shells, placing them in a bowl, and filter the cooking liquid. Pour this liquid into a pan, add the clams, the chopped parsley and heat all together for 2 minutes.
Meanwhile cook the spaghetti in abundant boiling salted water, drain when "al dente" (tender but firm to the bite) and transfer to the pan with the clams and the sauce.
Heat slowly for a few minutes until the pasta has absorbed most of the liquid, then transfer to a serving dish and serve immediately.
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