Ingredients
- 400 g of spaghetti
- 3 kg of small washed clams
- 4 tablespoon(s) extra virgin olive oil
- 4 cloves of garlic, chopped
- 3 dried red peppers, crumbled
- 1 bunch of chopped flat-leaf parsley
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salt and black pepper
- 1 lemon (optional)
Preparation
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Heat the oil over medium heat in a frying pan and brown the garlic for 1 minute.
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Add the peppers, clams and 2 tbsp. tablespoon of water. Cover and cook for 5 minutes over high heat, until all the clams are open. Discard any clams that are still closed.
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Place half of the parsley in the clams. Add pepper and salt if necessary (be careful, the clams already have a salty taste).
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Bring a large pot of salted water to a boil. Cook the spaghetti in boiling water following the instructions on the packet.
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They must be al dente. Drain them and mix them with the clams.
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Serve with the rest of the parsley and, if you wish, the lemon cut into quarters.
