- 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
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.
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.