Difficulty: Easy Time: 20 minutes Servings: 4 people   

Ingredients:

• 320g of s paghetti
• 1 clove of garlic
• EVO oil from the Le Fascine oil mill
• Sale up to qb
• Clams 1kg
• Parsley 1 bunch
• Black pepper to taste
• Coarse salt for the clams to taste

Preparation:

1. To prepare spaghetti with clams, start by cleaning them. First make sure there are no broken or empty shells, they should be discarded.
2. Then move on to beating them against the sink, or possibly on a cutting board.
3. Then place the clams in a colander placed over a bowl and rinse them.
4. Place the colander in a bowl and add plenty of coarse salt, you should recreate a sort of sea water.
5. Soak the clams for 2-3 hours.
6. After the time has passed, the clams will have purged any residual sand. In a pan, heat a little EVO oil from the Le Fascine mill.
7. Add a clove of garlic and, while it is cooking, drain the clams well, rinse them and plunge them into the hot pan.
8. Close with the lid and leave to cook for a few minutes on high heat.
9. The clams will open with the heat, so shake the pan occasionally until they have fully opened.
10. As soon as they are all open, turn off the heat immediately, otherwise the clams will cook too much.
11. Collect the juice by draining the bivalves and don't forget to discard the garlic.
12. Meanwhile, cook the spaghetti in plenty of boiling salted water and drain halfway through cooking.
13. Pour the dressing into a pan, add the spaghetti and continue cooking using a little cooking water.
14. At the end of cooking, add the clams and chopped parsley.
15. One last blow and the spaghetti with clams is ready: serve immediately!

Enjoy your meal from Frantoio Le Fascine!

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