FOR 4 PEOPLE
360 g Rummo Spaghettoni Grossi N° 220
1.5 kg fresh clams in shells
1 clove garlic, peeled
1/2 glass dry white wine
2 Tbsp extra virgin olive oil
Sauté olive oil in a large pan with some parsley and the garlic. Add clams. Bathe with white wine and cook,
covered, a couple minutes over high heat. As clams open, remove 80% from shells. Filter cooking liquid. In an ample pot, bring water to a boil; add salt. Cook the Spaghettoni for 11 minutes. Drain, toss with clams. Top with olive oil and fresh parsley. Serve.