Spaghetti with clams and Valerio

Ingredients for 2 people:

• 200 g durum wheat spaghetti
• 800 g clams
• 1 glass dry white wine
• 1 garlic clove
• Valerio – Emozioneolio extra virgin olive oil

Preparation:

1. Pour a drizzle of extra virgin olive oil into a pan, add the garlic clove and sauté for a few minutes.
2. Add the clams and deglaze with white wine. Cover to allow the clams to open.
3. After a few minutes, once the clams have opened, turn off the heat and leave to cool.
4. Remove most of the clams from their shells, keeping their cooking liquid in the pan.
5. Meanwhile, cook the spaghetti in plenty of UNSALTED water and drain halfway through cooking.
6. Continue cooking the spaghetti in the clam pan with its liquid and add two ladlefuls of pasta cooking water.
7. Cook the pasta risotto-style until the liquid becomes creamy and the spaghetti is cooked.
8. Ready to serve: add a drizzle of uncooked Valerio blended extra virgin olive oil.
9. Enjoy!

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.