Spaghetti with Clams

Pasta dishes are always a good idea!

1. carefully brush the mussels under cold running water, discard already opened mussels. Next, place the dripping wet mussels in a large saucepan and cook at a low temperature, shaking the saucepan, until the mussels open. Discard any mussels that have not opened. Set cooking pot aside.

2. peel garlic. Slice pepperoncino lengthwise, clean, seed, rinse. Finely dice garlic and peperoncino. Remove mussel meat from shells, setting aside a few shells for garnish. Keep the milky mussel broth.

Cook the pasta al dente in enough boiling salted water according to package directions, drain in a colander. Drain well.

In the meantime, rinse the parsley, shake dry, pluck off the leaves and chop. Heat the oil in a deep frying pan and sauté the garlic and peperoncino. Add the mussel meat and a little bit of mussel cooking stock. Sauté briefly, then add the spaghetti. Season with salt and pepper and serve sprinkled with parsley.

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