Pasta with telline clams
During hot summer days, it is typical to collect telline clams along the shore, just for fun, and then taste them with spaghetti later in the evening.
Purge the telline clams in lightly salted water for a few hours.
Rinse the telline clams and place them in a pan over high heat, with garlic, olive oil, chilli pepper and white wine, waiting for them to open completely.
Once cooked, filter the liquid and keep it aside.
After boiling the spaghetti al dente, pour them into the pan adding the cooking liquid and mix well.
Finally sprinkle the chopped parsley.