Spaghetti with Clams and Rucola by Maria – Bosco Pontoni Estate

Instructions

  1. In a pan put the clams and leave them open (you can blend with white wine, if you like it)
  2. Peel the clams and filter the sauce.
  3. Set aside some shells for decoration.
  4. In a large saucepan, brown a clove of garlic and add the clams liquid. Also add a pinch of pepper (if you like it)
  5. Add the clams and cook for a few minutes.
  6. 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.
  7. When pasta is cooked  “al dente” combine spaghetti with clams and mix well.
  8. Serve. Decorate with chopped rocket/rucola and some shells of clams. If you like, you can also garnish with chopped parsley.

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)