- In a pan put the clams and leave them open (you can blend with white wine, if you like it)
- Peel the clams and filter the sauce.
- Set aside some shells for decoration.
- In a large saucepan, brown a clove of garlic and add the clams liquid. Also add a pinch of pepper (if you like it)
- Add the clams and cook for a few minutes.
- Add the chopped rocket by hand, a little water from “pasta water” and stir. Alternatively, it is also possible to blend the parsley, rocket, a little cooking water of the pasta with lemon oil (Great Gran Verde of Marina Colonna – Bosco Pontoni Estate) and add to the clams.
- When pasta is cooked “al dente” combine spaghetti with clams and mix well.
- Serve. Decorate with chopped rocket/rucola and some shells of clams. If you like, you can also garnish with chopped parsley.
Instructions
Ingredients
250 g rocket/rucola
160 gr pasta – spaghetti or linguine
white wine (if you like it)
1 bunch of rocket
1 sprinkle of garlic
Salt to taste.
extra virgin olive oil
hot pepper q.b (if you like it)
parsley (if you like it)