250g of type spaghetti
For the sauce
1kg of clams with shells
6 soup spoons of olive oil
4 medium-sized tomatoes, well-ripened, peeled and seeded, cut into pieces
1 crushed garlic clove
1 tablespoon of salt
1 pinch of black pepper
3 soup spoons of chopped parsley
250g of type spaghetti
For the sauce
1kg of clams with shells
6 soup spoons of olive oil
4 medium-sized tomatoes, well-ripened, peeled and seeded, cut into pieces
1 crushed garlic clove
1 tablespoon of salt
1 pinch of black pepper
3 soup spoons of chopped parsley
In a pot, bring 3 liters of water to a boil
When it starts boiling, add 1 soup spoon of salt
Add the spaghetti in one go and cook until al dente (around 10 minutes)
Prepare the sauce: while that's happening, heat a small skillet with half of the olive oil
Simmer over low heat, covered, until the shells open (around 10 minutes)
Remove from heat and discard closed shells. Reserve
In a medium-sized pan, heat the remaining olive oil over high heat, then add the tomato and garlic and stir occasionally until the tomato is slightly softened (around 1 minute)
Add the liquid from cooking the clams, stir, and cook until the tomato is soft (around 8 minutes)
Add the clams, salt, black pepper, and parsley and stir carefully
Remove from heat
Drain the spaghetti, transfer it to a bowl, and add the sauce
Stir delicately and serve
540 calories per serving.
