Rummo Spaghetti alle Vongole in Bianco
(pasta with garlic, clams, white wine, and chilli)Ingredients:
- 600g RUMMO Spaghetti
- 1kg Clams
- 200g Olive Oil
- 2 Garlic Cloves
- Pepper or Chilli
- Dry White Wine
In a pan, put a generous quantity of olive oil with two cloves of garlic. Let them cook until golden and then remove. Add the clams to the pan and wait until they open. When this happens, add a splash of dry white wine, a handful of pepper or chilli, and minced parsley.
Cook the spaghetti "al dente" and add to the pan, stirring for a couple of minutes at low fire. Transfer to a plate, putting some more minced parsley on top and the clams with shells. For those who prefer a more coloured version, some cherry tomatoes can be added at the end.