A great classic that never goes out of style!
Ingredients for 4 people- 600 g of Armando spaghetti
- 1000 g of clams
- 4 cloves of garlic
- 2 chili peppers
- Lemon zest to taste
- Parsley to taste
- Extra virgin olive oil to taste
Start by purging the clams in lightly salted water for a couple of hours.
In a pan, add a generous drizzle of extra virgin olive oil (about 4 tablespoons), the garlic, parsley stems, lemon zest, and chili pepper.
When it starts to sizzle, add the clams along with a ladle of the pasta cooking water and as they open, set them aside to shell them.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the clam water and, if necessary, add some of the pasta cooking water. Then add the clams, a little chopped parsley, and a drizzle of extra virgin olive oil.
Enjoy your meal!
