Pasta vongole

Ingredients for 4 persons

3 shallots

2 cloves of garlic

1 bunch of (flat) parsley

1 kg clams


500 g spaghetti (or other pasta)

olive oil



The pasta

Put a large pot of water on the stove and add some salt (not too much!). Cook the pasta al dente.

Put a second saucepan on the fire and add a little oil. Once the oil is hot, add the carpetshells. Put a lid on the pot and let the clams cook for a few minutes. Once all the clams are open, remove the pot from the heat.

Mix the seafood under the pasta. Afterwards, season to taste with some pepper and sprinkle with the parsley.