- ½ kg clams
- 1 tbsp flour
- 50 g butter
- Olive oil as needed
- 2 tbsp chopped Italian parsley
- 2 fat garlic cloves - chopped
- ½ glass of white wine
- Pasta - depends on your appetite!
- Soak the clams in cold water with a tablespoon of flour and a dash of salt for around two hours. Put fresh water in a pot and bring to a boil.
- Separately, in a frying pan place a sufficient quantity of olive oil and ignite the flame to medium-low and add the drained clams with chopped Italian parsley and diced garlic. Cover.
- Add salt to the pot of boiling water, and, when it returns to boil, add the pasta (linguine or spaghetti are preferable).
- Uncover the frying pan containing the now-opened clams, discard any broken or unopened shells and turn the flame all the way up. Add half a glass of dry white wine to the clams. When the wine has evaporated, turn the flame down as low as it goes and add some butter to create a sauce binding the ingredients. When the pasta is al dente, drain it and add it to the clams. Mix and serve. A good, dry white wine and some bread for soaking up the juices are a perfect accompaniment.