Spaghetti alle vongole


(serves 2 people)

  • 175gr of Rummo spaghetti alla chitarra

  • 2 x 130gr Marinsieme natural clams (or 2x sugo alle vongole Bella Parma)

  • A dash of white wine

  • 1 finely crushed garlic clove

  • A handful of fresh parsley


Start by cooking the pasta. Fill a large pan to three-quarters full with water. Add a pinch of salt and bring to the boil. When the water starts to boil, submerge the spaghetti carefully into the water. Simmer uncovered for about 12 mins (or follow the instructions on the pack).

Meanwhile, to make the sauce, tip the clam sauce into a small pan and pour in a dash of wine, then add the garlic. Simmer the sauce for a few minutes while you coarsely chop the parsley. Stir the parsley into the sauce and grind in a good amount of black pepper.

Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve immediately. You can also add some grated parmesan for extra richness.