Spaghetti with Clams and Garlic

Take into account the time required to clean the clams.

Place the clams in a bowl, cover with water and add 1 or 2 teaspoons of salt. Let stand in the refrigerator for 2 hours, stirring from time to time.

Remove, rinse well and repeat the process. Let stand only for 1 hour.

If sand is found at the bottom, repeat. The clams should be well cleaned.

In a casserole over medium heat, heat the oil and add the chopped garlic.

After 1 minute, add the clams and wait for them to open. If any clams do not open, discard them.

Remove the clams with a slotted spoon and set aside. Also set aside the juices released by the clams when they open.

Simultaneously, boil the pasta with a little salt and cook until al dente for approximately 8-10 minutes.

In the casserole previously used, add the clam juice, drained pasta al dente, clams, chopped parsley and a little ground pepper.

Cook over medium heat for a few minutes to blend the flavors and heat.

Add salt and serve hot.