250 g spaghetti
For the sauce
1 kg clams with shells
6 tablespoons olive oil
4 medium-sized tomatoes (480 g), ripe, peeled, and seeded, cut into pieces
1 crushed garlic clove
1 teaspoon salt
1 pinch of black pepper
3 tablespoons chopped fresh parsley
250 g spaghetti
For the sauce
1 kg clams with shells
6 tablespoons olive oil
4 medium-sized tomatoes (480 g), ripe, peeled, and seeded, cut into pieces
1 crushed garlic clove
1 teaspoon salt
1 pinch of black pepper
3 tablespoons chopped fresh parsley
In a large pot, bring 3 liters of water to a boil
When boiling, add 1 tablespoon of salt
Add the spaghetti and cook until al dente (about 10 minutes)
Meanwhile, prepare the sauce
To do this, in a small skillet, combine the clams and drizzle with half of the olive oil
Simmer over low heat, covered, until the shells open (about 10 minutes)
Discard the closed clams. Reserve
In a medium-sized pot, cook the tomato and garlic in the remaining olive oil, stirring occasionally, until the tomato is slightly softened (about 1 minute)
Add the cooking liquid from the clams, stir well, and cook until the tomato is soft (about 8 minutes)
Add the clams, salt, black pepper, and parsley; mix carefully
Remove from heat
Drain the spaghetti, transfer to a bowl, and combine with the sauce
Mix delicately and serve.
