Cucina Antica - specialità italiane - condimenti per pasta

Spaghetti with clams


1 clove of finely chopped garlic

half a glass of white wine

chopped fresh parsley

extra virgin olive oil

"La Vongolata" Clam Sauce




Brown the finely chopped garlic in a little extra virgin olive oil for a very short while.

Add the clam sauce and its preserving water and add a dash of white wine. Allow to partially evaporate in order to obtain a white clam sauce adding fresh chopped parsley at the end.

Cook the spaghetti in lots salted water until al dente.

Sauté the spaghetti in a frying pan with the previously prepared clam sauce.

Serve very hot on a serving plate decorated with some fresh parsley leaves.



Difficulty: Easy

Preparation time:

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