INGREDIENTS

• 400 g of spaghetti or linguine
• 1 kg of veraci clams
• 2-3 garlic cloves
• 1 chili pepper (optional)
• Extra virgin olive oil q.b.
• Fresh parsley, chopped q.b.
• Salt q.b.
• Black pepper q.b.
• Dry white wine (optional)

PREPARATION

Cleaning the clams:

1. Put the clams in a large bowl with cold water and a pinch of coarse salt for at least 1 hour, changing the water a couple of times. This allows the clams to purge any sand.

Cooking the clams:

2. In a large pan, heat some extra virgin olive oil over medium heat. Add the crushed garlic cloves (you can leave them whole or chopped) and, if desired, the crumbled chili pepper.
3. When the garlic is golden, add the well-rinsed and drained clams.
4. Pour in some dry white wine (about half a glass) and cover the pan with a lid. Cook over medium-high heat until all the clams open (about 5-7 minutes). Discard any that remain closed.

Preparing the pasta:

5. Bring a large pot of salted water to a boil. Cook the pasta al dente according to the cooking times indicated on the package.

Combining the ingredients:

6. Remove the clams from the pan with a slotted spoon and set them aside. Strain the clam cooking liquid through a fine sieve to remove any sand residues.
7. Put the clam cooking liquid back into the pan and add the drained al dente pasta.
8. Add the clams (you can shell some for easier eating, leaving others whole for presentation) and mix well over medium heat for 1-2 minutes, so the pasta absorbs the flavors of the sauce.

Finishing:

9. Add some chopped fresh parsley and a drizzle of raw extra virgin olive oil. Adjust the salt and pepper if necessary.
10. Mix well and serve immediately.

Enjoy your meal! Your pasta with clams is ready to be enjoyed.