Spaghetti With Clams
3/4 cloves of garlic
1 cup of Extra Virgin Olive Oil
Pepper (if you want it)
1 Bunch of Parsley
400 gr of Spaghetti
1 kg of clams
1.Wash the clams carefully in frequent changes of water to remove the sand.
2.Put them without any seasoning in a frying-pan on the flame until they open because of the heat. When opened, remove them from the frying-pan and with a teaspoon take them off from the shell. So you can check if there is any sand left, in this case wash them again in tepid water.
3.Don’t throw away the dark liquid remaining from the cooked clams, but tipping the pan, draw it off with a spoon, paying attention not to lift the sand laying down on the bottom.
4.Put some chopped parsley and garlic in Oil to fry; when the garlic gets golden, add some peeled tomatoes without seeds, the clams liquid and a tip of hot-chilli. Salt and leave the sauce to cook until thickened well.
5.At this point add the clams and leave the lot to reach the boil once only, otherwise the clams become tough. Separately cook the spaghetti until chewy then season them with the above sauce and a sprinkling of chopped parsley.
Note: You may use canned clams instead of raw clams.