Ingredients:

• 1 lb. Rienzi #4 Spaghetti
• 22 oz. Small clams (well cleaned)
• 1 garlic clove
• 7 T. Rienzi Extra Virgin Olive Oil
• Finely chopped parsley
• Peperoncino piccante (Optional hot pepper)
• Salt

Preparation:

1. Place garlic and peperoncino in a pre-heated hot low pan with oil.
2. Add clams and wait for them to open.
3. In a separate pot, cook spaghetti al dente.
4. Add the clams with finely chopped parsley.

Option:
Add one of two cut tomatoes to the garlic and peperoncino.