Recipes / First course
Difficulty Easy
20 MIN
In a saucepan
4 Portions
Partners
1
Leave the clams in water and coarse salt, changing the water repeatedly to remove any sand.
Drain and transfer to a saucepan, add the Cannamela ground garlic, then cover.
2
Cook the clams over a high flame until they open. Shell half of the clams.
3
Remove from the heat and strain the cooking juices.
4
Heat the oil in a saucepan, then add the clams and the cooking juices.
5
Boil the pasta in salted water and drain it when just al dente.
6
Add the pasta to the clams, salt to taste, flavour with Cannamela ground ginger and finish cooking the pasta by adding more of its cooking water if necessary.
7
Serve the pasta garnished with Cannamela freeze-dried parsley.
