SPAGHETTONI GROSSI Nº 220

INGREDIENTS

FOR 4 PEOPLE

3/4 lb Rummo Spaghettoni Grossi N° 220
3-1/3 lb fresh clams in shells
Parsley
1 clove garlic, peeled
1/2 glass dry white wine
2 Tbsp extra virgin olive oil

DIRECTIONS

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. Buon appetito.