Submerge the clams in salted water for at least an hour, then drain and place in a large pan. Cover and cook on a high flame. When they are all open (about 5 minutes), filter their liquid, remove the shell from half of the clams and set aside to warm. In the same pan, add the clove of garlic, finely chopped, the extra-virgin olive oil, chilli and cook. When the garlic is golden, add all the clams, even those with the shell, and their cooking liquid. Cook for a few minutes, then turn off the heat, add the chopped fresh parsley and cover. Now proceed with the cooking of the pasta “al dente” and toss in the pan with the sauce. Serve hot.
Recipes with pasta Fabianelli on the blog La Tavola Allegra