Spaghettoni With Clam Sauce
- 3/4 lb Rummo Spaghettoni Grossi N° 220
- 3-1/3 lb 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. Buon appetito.