Difficulty : easy
Preparation time : 1 hour and 10 minutes
Ingredients (for four people):
380 g of Masseria Terra&Grano tagliolini
1 kg of clams
230 g of red cherry tomatoes
1 sprig of parsley
2 cloves of garlic
1 glass of white wine
1 chilli
extra virgin olive oil

First, clean the clams by letting them purge in cold water for an hour. Rinse them, drain them and pour them into a large pan in which you have previously heated them a drizzle of oil with a crushed clove of garlic. Cook the clams over high heat with the lid on until they open. Shell them, but remember to keep some whole to decorate the dishes. Strain and set aside while warm too their cooking sauce. In another pan, heat a drizzle of oil with a clove of garlic, then add the cherry tomatoes cut in half and cook for about ten minutes. Add the shelled clams and the their cooking sauce and cook for a few minutes. Deglaze with white wine and sauté a lively fire, in the same pan, the spaghetti that you have previously cooked in salted water and drained al dente. Serve immediately decorating the dishes with whole clams, add fresh parsley minced and ground chilli pepper to taste.