For 4 People – Easy

INGREDIENTS

• Spaghetti 400 gr
• Cockles 1 Kg and/or Clams
• Razor Clams
• Clove of garlic cut in two parts 1
• Glass of white wine 1/2
• Red pepper
• Anchovies 2
• Extra virgin olive oil 4 spoons
• Lime zest
• Salt to taste
• Chopped parsley 2 spoons
• Black pepper to taste

  PREPARATION

1. Clean and wash the clams/cockles and razor clams. Leave few razor clams aside for decoration.
2. Put the clams/cockles and razor clams in a pan with half a glass of white wine, 3 small pieces of red pepper, 1 clove of garlic cut in two parts.
3. Cook over low heat.
4. Remove from heat when the clams/cockles open; strain the cooking liquid and keep aside.
5. Remove the garlic and the small pieces of red pepper.
6. Shell the clams/cockles and strain the liquid.
7. Place the strained liquid in a pan, add 4 spoons of extra virgin olive oil and 2 anchovies, zucchini flowers, lime zest. Warm up slightly.
8. Add the clams/cockles to the pan.
9. Add black pepper.
10. Cook the spaghetti “al dente”.
11. Put spaghetti in the pan with clams/cockles and razor clams.
12. Serve with a sprinkle of parsley.