Luca Ciano own take on an Italian classic: pasta with clams. So fresh and delicious.
- 300 g Spaghetti Chitarra ‘Chef Luca Ciano’
- 2 tablespoons extra virgin olive oil
- 500g vongole (clams in shell)
- 1 jar ‘Chef Luca Ciano’ Marinara
- salt and pepper
- few leaves of fresh parsley to garnish
In a large cooking pot, bring plenty of water to a boil, adding 1 teaspoon of salt for every litre of water.
In a large frying pan, heat 1 tablespoon of oil. When hot, add clams and toss for 1 minute.
Add a quarter of a cup of the spaghetti cooking water. Cover the frypan with a lid and cook the clams with the lid on for 2–3 minutes until the shells have opened.
Now pour the Marinara sauce onto the clams and bring to a simmer, then immediately turn heat off, remove the meat from half the clamshells and discard the shells.
Drop pasta into the cooking water, stir well and cook as per the instructions on the packet.
Drain and toss immediately with the clams and sauce over high heat for 1 minute.
Serve with a drizzle of extra virgin olive oil and parsley.
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