Spaghetti with Clams

Preparation: 15 minutes

Cooking time: 20 minutes

Servings: 4 persons

Ingredients:

• 2 kg clams 
• 4 cloves of garlic
• 1 bouquet flat-leaf parsley
• 400 grams spaghetti
• 1 glass of dry white wine
• 5 tbsp olive oil
• Pepper

Procedure:

Prepare the clams. Rinse the clams in plenty of water, drain them. Chop the parsley and garlic cloves very finely, set aside.

Cook the clams. In a saucepan, sauté the garlic with the olive oil. Add the clams, the chopped parsley and moisten with the white wine. Cover and simmer for 5 minutes, stirring occasionally, all clams should open. Book.

Cook the pasta. Bring a large pot of water to a boil and add the spaghetti. Cook them for 10 minutes, drain them and pour them into the pot with the clams. Mix over low heat for 2 minutes, season with pepper and serve immediately.

RAW AND COOKED?

Small freshly caught clams are best eaten raw, unlike larger clams with harder flesh, which are best cooked.