Spaghetti with clams
Ingredients:
1 clove of finely chopped garlic
half a glass of white wine
chopped fresh parsley
extra virgin olive oil
"La Vongolata" Clam Sauce
Preparation:
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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