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Spaghetti Spaghetti with clams and cockles



This time nothing preambles and now the recipe:

Ingredients (serves 4)
cannolcchi between 750 g and cockles;
4-5 ripe tomatoes;
2 cloves garlic;
1 / 2 tablespoon flour;
1 piece of chili, salt
;
parsley;
320 g of spaghetti.

with a little water in a saucepan set on medium heat, to open clams and razor clams. Strain and keep the remaining water. In a frying pan, sauté garlic, olive oil and pepper and add the chopped tomatoes. After some minutes add the clams with filtered water and flour. Allow to absorb excess water, and only towards the end add the clams. Cook the spaghetti in salted water, drain when al dente and sauté briefly in a pan with the sauce.