Cooking instruction
Ingredients for 4 people: 500 g fresh clams 350 g spaghetti 180g Tartuflanghe Scarpetta Sauce Preparation: Soak the clams in water to cover with 1 tablespoon of salt; drain and rinse under running water, and place in a large pan with 1 glass of water. Cook until the shells part; one by one, remove the flesh from the shells and place in a bowl, throwing out the shells. Using a cheesecloth, strain the cooking water and set aside. Warm the Scarpetta sauce over medium heat, about 5 minutes. Boil the spaghetti in 2 litres of salted water; drain when al dente. Add the clams and 1 glass of their cooking water to the sauce and cook for 3 minute. Toss with the spaghetti and dust with freshly ground black pepper.
