Serve with very cold white wine.
add to shopping list Ingredients
1 clove of garlic
a bunch of fresh parsley
about an half glass of olive oil
1 Kg of clams with shells
1/2 glas of white wine
In a large and deep saucepan put in the garlic, the clams and just a drop of white wine.
Turn on fire and wait the clams opened.
IMPORTANT, when they are ready, strain the clams and remember to preserve the liquid they produced!
Take another or the same saucepan and put in the olive oil (enough), the garlics you used before, the parsley and the chilli, turn on the fire and wait 5 minutes, then put in the clams you have open and clean before, some white wine and the liquid you preserved before, until the cooking is over.
Strain the spaghetti, add them in your sauce and you are ready to eat.
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