Serves 4 persons
- 500g of clams
- 500g of mussels
- 300g lupine (type of clam)
- 10 sprigs of parsley
- 1 hot chili
- 8 tablespoons of extra virgin olive oil
- 3 san marzano tomatoes
- Pepper
- 400g of spaghetti
- Rock salt
Preparation
Wash the seafood thoroughly under running water, rubbing the seafood in such a way as to remove the sandy residue inside them. Place the clams in a large casserole dish. Place the dish over a high flame until the clams open. This generally occurs within 5 to 7 minutes. Stir occasionally. Repeat the same process with the mussels and the lupini.
When the seafood is open, remove the meat from the shells, leaving some whole for decoration. Strain the cooking liquid from the claims and lupini only.
Wash 6 sprigs of parsley and chop finely on a chopping board together with a peeled clove of garlic.
In a pan, place the oil, chopped chili, the chopped garlic and parsley and fry over a gentle heat, being careful not to burn the garlic.
Add the peeled and deseeded tomato and after 5 minutes, add the clams and stir well. Add 2 ladles of cooking liquid and allow it to absorb for a few moments. Add grated pepper. Turn off the heat and cover.
Boil the pasta in an abundance of salty water. Turn on the heat and sauté the pasta and the sauce in the pan for a few minutes, stirring frequently.
Serve immediately with a drizzle of raw oil and the remaining chopped parsley.
