Pasta - Spaghetti with Clams

By SallySmo

Ingredients

• 320 grms. spaghetti
• 1.2 kgs clams
• 2 garlic gloves
• 1 small red pepper
• 1 glass dry white wine
• 1/2 glass of olive oil
• 1 pinch of salt
• 1 tablespoon of sea salt

Preparation

Step 1

Put a large pan of water to boil for the pasta.

Place the clams in a large saucepan (better if aluminium) on a medium heat, combined with 1 clove of garlic crushed.

When the clam shells open take from the pan and keep all of the remaining juice. Take about one third of the clams, take off the shells and chop.

In an aluminium frypan brown the other clove of garlic in the oil and add the pepper. After 2 minutes, add also the wine and the chopped clams.

In the meantime add the sea salt to the boiling water and just when the water begins to r-boil throw in the spaghetti.

Stir well, and after 10 minutes drain the cooked spaghetti, and ‘dress’ with the sauce and also the clams remaining with the shells intact.

Fresh chopped parsley can also be added if you desire.