Spaghetti alle vongole 02

03816 SPAGHETTI with CLAMS INGREDIENTS for 4 PEOPLE 1 kg of clams, 600 g of peeled tomatoes, 400 g spaghetti, 100 cc of olive oil, 2 tablespoons chopped parsley, 1 clove of garlic, salt, pepper.

Wash very well the clams under running water to remove all dirt and sand from the shells.

Place them in a large pan and cook on medium flame, covered until the shells open.

Remove the Pan from the heat, drain the clams reserving cooking liquid.

Discard clams that have not opened and shelled other putting aside what a shell for garnish the dish.

Sauté the garlic in oil, take it out when it is colorful, well add the peeled tomatoes and drained.

Just takes over the boil, add the filtered clam liquid through a strainer and then shrink the sauce.

Add the clams and chopped parsley, simmer for 2 minutes and remove from heat.

Meanwhile, cook spaghetti in boiling salted water until al dente, drain well and serve with the sauce with clams.

Decorate the dish with clams in their shells and serve.