SPAGHETTI WITH CLAMS
11.5 oz Barilla Collezione Spaghetti
2 cloves garlic, sliced thin
1/2 tsp red chili flakes 6 tbsp Aromatic extra virgin olive oil, in total
1/2 cup white wine
50 clams
2 tbsp Italian parsley, roughly chopped
Soak the clams with water and sea salt for one hour.
Rub them very well and rinse with fresh water.
In a skillet sauté the chopped garlic with half of the oil and red chili.
Add the clams, wine and cover with a lid.
Cook over medium heat until the clams are completely open.
Discard any closed clams and half of the shells. Leave some clams in the shell as garnish.
Cook the pasta in salted water for six minutes. Drain, reserving some of the cooking water.
Toss the pasta with the clams and, if needed, some of the cooking water until the pasta is al dente and well combined with the sauce.
Stir in the remaining oil.
Sprinkle with chopped parsley before serving.
