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.