Pasta Special: Spaghetti with Clams

Those filled with sand open, select). Rinse parsley, spin dry, pluck leaves and chop finely.

Peel garlic clove and cut into very thin slices.

Make spaghetti a tiny bit shorter than package directions, i.e., not quite al dente. Meanwhile, heat olive oil vigorously in a large frying pan, add vongole to frying pan and cover with a lid on the spot. Roast for about 2 min, shaking the frying pan occasionally, then remove the lid. Add garlic and peperoncini, sauté briefly, then extinguish with white wine, add parsley and make 2 min. Pick out closed mussels.

Drain the spaghetti, add to the mussels form and cook in the mussel broth until al dente.

Arrange spaghetti and mussels evenly on plates, drizzle a tablespoon of olive oil over each. Serve immediately.

Friulano from Mario Schiopetto harmonizes with the classic mussel pasta.

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