Our recipes:
250 g of pasta
5/600 g of fresh clams
garlic
half a glass of white wine
finely chopped parsley
olive oil
Preparation: wash the clams. Place in a large saucepan, without water, and cover until the clams open fully. Remove the clams with a slotted spoon and filter the liquid through a fine sieve.
(If frozen clams are used, allow to thaw at room temperature, placing the bag in a deep plate so as not to lose their liquid)
Lightly sauté the garlic and finely chopped parsley in the oil olive oil, then add the clams, half a glass of dry white wine, and the clam liquid. Allow to evaporate for about five minutes. Cook the pasta 'al dente' in plenty of salted boiling water and add directly to the clam sauce using a spaghetti spoon so that some of the cooking water is added to the sauce. Sauté for two / three minutes. Serve immediately with a generous sprinkling of finely chopped parsley.
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