Laganari Pasta with clams
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lngredients for 4 people:
- 400 gr. fresh laganari pasta (guitar spaghetti")
- 1 kg. small clams (vongole veraci, cleaned and no shells)
- 3 tbsp extra-virgin olive oil
- Fresh parsley or basil
- 1/2 glass white wine
- 1/2 clave of garlic, chopped
- Salt
- White pepper
Method
Cook the clams in a pan with on and wine on a low flame until they have opened. Add the garlic and turn off the heat. Shell the clams saving just the ones necessary for the garnish.
Cook the pasta in a large pan of boiling salted water. Pour the filtered juices and the shelled clams. Sauté’ and toss in all the clams and the laganari for about 2/3 minutes.
Serve in a large warm dish decorated with the unshelled clams and season with parsley or basil, white pepper and a little more olive oil.