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Ingredients for 4 people:
- 400 g scialatielli Gragnano in Corsa
- 1 kg clams
- pesto Genovese "Marvaldi"
- Extra Virgin olive Oil from Castelluzzo
- 1 clove of Nubia
- Chili "Arconatura"
- salt and pepper
- Parsley
- Wild oregano "Solo Sole"
Put the clams for 2 hours in cold salt water. Then fry the chopped garlic, oregano, chopped parsley and chili in olive oil. Add the clams and season with salt and pepper. Deglaze with white wine and simmer until the clams open.
Meanwhile, cook the scialatielli for 13 minutes until al dente, drain and add to the pan with the clams. Add a few spoonfuls of pesto and stir well. Serve and enjoy!
Recommended wine: Chardonnay Planeta