Spaghetti alle Vongole (with clams)

21/10/2013 - Ingredients for 4 people:

- 400 g spaghetti "Gragnano in Corsa"
- 200 g of DOP San Marzano tomatoes "Agrigenus"
- 1 red garlic clove from Nubia
- 600 g clams
- Extra Virgin Olive Oil Frescolio "Frantoio Cutrera"
- 1 small fresh chilli

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g spaghetti "Gragnano in Corsa"
- 200 g of DOP San Marzano tomatoes "Agrigenus"
- 1 red garlic clove from Nubia
- 600 g clams
- Extra Virgin Olive Oil Frescolio "Frantoio Cutrera"
- 1 small fresh chilli

Cook the clams in a large pot until they open. Sort out closed clams. Remove about 3/4 of the mussels from their shells.

Fry the garlic and the chopped chilli in a pan with plenty of olive oil. Add the diced San Marzano tomatoes and simmer for a few minutes. Add the clams.

Cook the spaghetti in plenty of water for about 7 minutes until al dente. Drain and add to the pan with the sauce.

Recommended wine: Vernaccia di San Gimignano "Cappella Sant'Andrea"