The spaghetti with clams are a classic dish, so classic that it seems there is nothing to say or to be invented, everyone has a "secret ingredient" (such as white wine, half a tablespoon of flour to mix, none of which put into practice by me ...) or proven technology. This recipe, deceptively simple in reality creates a buonisisma version of spaghetti with clams, enough fresh shellfish, olive oil and a good pasta (I used to Gragnano Garofalo).
The recipe, which won the special prize of the Gambero Rosso, is the Zazzeri, amabilis chef de LaPineta Marina di Bibbona, charming cottage with a kitchen star between the beach and the Mediterranean on the Tuscan coast.
clams cooked in white with very good olive oil, garlic and chilli, spaghetti Gragnano cooked for only a few minutes and "finished" in a pan with a little cooking water.
The result is a dish very homogeneous, and the one with the seasoned pasta sauce.
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