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| Spaghetti with Clams |
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Three People -
1 kg of clams, extra virgin olive oil, a
clove of garlic, a pinch of chili: Heat the oil (to taste) into a pan with whole garlic uncut, when the garlic is golden let go of the clams in the pan and turn off the heat when you open almost all the clams (which always happens someone does not open, delete) in while you put the spaghetti in boiling salted water, remove them al dente and stir over low heat until you notice the spaghetti sauce is soaked by the time to serve them. I know that it takes traditionally parsley and pepper - but I prefer not |
| Last Update |
| 15/01/2010 |
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