SPAGHETTI WITH CLAMS

Spaghetti alle vongole

Carry a higher pot of salted water to a boil.
Salt and freshly ground black pepper
To taste
2 1/4 lbs.. (1 kg) clams
1/3 cup in addition 1 1/2 tbsp. (100 ml)
Additional-virgin olive oil
1 clove garlic, chopped
12 oz. (350 g) spaghetti
1 tbsp. (4 g) fresh parsley, chopped

Scrub and rinse the clams adequately below managing water. Level
Them in a high skillet with 1 tablespoon of the oil over medium
Warm. cover and cook them till they open (2 to 3 minutes), dis-
Carding any clams that do not open. Remove the skillet in opposition to the
Warm and shell 50 percent of the clams. (Fastened apart the clams inside shells.)
Pressure the cooking liquid during a sieve and pour it back again into
The skillet with the clams for the sauce. Mounted apart.

In an additional skillet, sauté the garlic in the getting oil until
Golden-brown. add the shelled clams and the sauce and cook
Right up until it arrives to a boil. add the clams in the shell.
In the meantime, cook the pasta in the boiling water until it is al dente;
Drain, scheduling some of the cooking water. Throw the spaghetti
With the clams and sauce, introducing cooking water as necessary.
Sprinkle generously with salt, pepper, and parsley.