- Clams 1 kg
- Shallot 2 each
- Garlic 1 clove
- White wine 50 ml
- Spaghetti 400 g
- Red pepper flakes a pinch
- Flat leaf parsley 1 bunch
- Extra-virgin olive oil 60 ml
Wash the clams. Discard the open ones. Peel and chop the shallots.
Peel and cut the garlic. Heat olive oil in a pan, sauté the garlic and add the clams. Deglaze with white wine, cover and leave to cook for 6-8 mintues until the clams open. Strain the clams, collecting the cooking sauce. Remove the meat from the clams, leaving just a few in their shells for decoration.
In the meantime, cook the spaghetti in a large pot of salted water. Drain.
Bring the clam cooking sauce and fish broth to the boil. Add the parsley and leave to cook over low flame for 3-4 minutes. Add salt. Add the spaghetti to the clam meat. Mix.
Dish out onto plates and decorate with the whole clams in shells.
Wine pairing: Vermentino della Maremma