Ingredients:
400 g spaghetti
1 kg clams
3 tablespoons of extra virgin olive oil
a small bunch of parsley
1 clove of garlic
salt
Preparation:
Purge the clams in cold salted water for 4 - 5 hours; drain them, taking care not to let them get covered in sand once again, and put them in a large frying-pan with the oil, garlic, and the chopped parsley. Cook over a high heat, keeping the pan covered and stirring from time to time. When all the clams are open, switch off the heat and remove the shells from 3/4 of them, leaving the remainder in their shells for garnishing the plates. Cook the spaghetti al dente. Filter the clams’ cooking liquid and put it back in the pan together with the shelled clams and the spaghetti. Put the pan back on the stove for 2 minutes to heat through, then put the contents in a large serving dish, decorated with the clams that are still in their shells.
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