Clams and olives are both salty flavours. The meat of the giant clams has a 4/5 centimetres diameter and they are recognisable by two little "horns".
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INGREDIENTS |
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Spaghettoni Barilla |
250 |
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g |
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Shucked large clams |
500 |
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g |
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Black olives |
50 |
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g |
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Chives |
30 |
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g |
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Garlic |
1 |
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glove |
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Oil |
3 |
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tablespoons |
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Pepper |
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to taste |
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PREPARATION |
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Wash the clams under running water more than once. Chop the chives and olives. |
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| 2. |
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Sauteè the garlic clove in the oil, than add the clams and cover the pan. |
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| 3. |
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Let everything cook for about five minutes. Drain the clams, keeping aside the cooking liquid. Put some whole clams aside, with the remaining remove the meat from the shells. |
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| 4. |
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Cook the Spaghettoni Barilla in plenty of salted water, drain it al dente, and season it with the clams, cooking liquid, chives and chopped black olives. Sprinkle with fresh ground pepper. |
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CHEF'S NOTE |
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The giant clams can be substitute with regular clams, smaller but very tasty.
The clams must be washed very carefully. Sand can compromise the result of this dish. |
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For this delicious dish we suggest a white, soft and aromatic wine such as a Verdicchio di Matelica or a Ribolla Gialla. |
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