gli spaghetti alle vongole

 THE RECIPE:

Clean the clams, and set in a pan, let them open on a low flame, drain and keep the brooth,

Lightly fry in another pan, garlic with olive oil, add the clams, white wine, pepper, salt and parsley and little brooth.

Cook the spaghetti in plenty water and mix with the clam

 

 

THE INGREDIENTS:
1 Kg. clams;
olive oil;
garlic;
1 glass white wine;
parsley, salt, pepper.

Variation: add 1/2 kg of whole peeled tomato to the clams