| Difficulty: ***/***** |
Servings: 4 people |
Time: 20 min |
Ingredients: |
- 3 Cloves of garlic - 1 Glass White wine - Fresh Parsley finely chopped - 500 gr Clams (Venus Gallina) - 400 gr Spaghetti - Extra-virgin olive oil - Salt and Pepper |
| Preparation: |
|
1) CLAMS: a - Let the clams for a few hours in a pot filled with salted water. b - Throw the clams in a saucepan with a dash of white wine and heat rather lively. c - Cover with a lid and let the clams open up. d - Once parted, remove immediately the clams from heat, strain them and put aside the sauce formed during cooking. 2) SPAGHETTI: a - Cook the spaghetti "al dente" in boiling water. In the meantime ... b - Pour enough olive oil in a rather capacious skillet and brown (lightly) the minced garlic cloves c - Add the Shichimi oil and the chopped parsley. After a few seconds (so that the garlic and the parsley do not get burned), add the sauce of the clams and a dash of white wine. d - Add the clams, the spaghetti and sprinkle with the remaining fresh parsley. Serve immediately! |