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Clam pasta

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Clam pasta

Materials for 4 servings

1 pound clams chosen from cherry stone, little or middle neck, mussel

1 cup high quality white wine (never use wine for cooking)

2 to 3 cloves garlic, crushed

1 table spoon plus 0.5 teaspoon salt

2 table spoon extra virgin olive oil

Angel hair pastas for 4 servings

0.5 cup parsley, coarsely chopped

Handful cherry tomatoes

Cooking

· Boil pasta with 1 table spoon salt.

· Clean clam shells by brush

· Put 0.5 teaspoon salt, garlic, olive oil, white wine and clams into a large skillet. Heat with high heat for 4 minutes, or all clams open.

· Transfer the boiled pasta into the skillet. Turn upside down the pasta and clams using a tong.

· Serve in large dishes and garnish with parsley and cherry tomatoes on the top.

· Do not use cheese on the top. In Italian cuisine, no cheese is used on seafood pasta.