Spaghetti con vongole e pomodorini (spaghetti with clams and cherry tomatoes) A simple, fast yet tasty pasta dish

Spaghetti with clams and cherry tomatoes is a typical, simple yet tasty dish: the taste of the sea in a few ingredients! The small, very tasty clams of the Adriatic Sea will give a special touch to this typical summer pasta dish.

Wash the clams thoroughly under cold running water, place them in a bowl with water and salt and let them starve for about 30 minutes. Heat 3 spoonfuls of extra-virgin oil in a pan. When hot, brown a clove of garlic, then pour the clams in the oil and let them cook until they open.

Drain the clams from the oil, shell two thirds of them, filter the cooking liquid and keep the clams warm. Heat other 3 spoonfuls of extra-virgin oil in the same pan. Peel the rest of the clove of garlic, smash it and brown it together with peperoncino (Chili pepper) in pieces.

Wash and cut the tomatoes in slices, add them to the oil and cook for 15 minutes. Add the clams and keep cooking for other 15 minutes, adding the previously filtered liquid every now and then.

In the meantime boil a large amount of salty water in a pot and cook the spaghetti. Drain the pasta “al dente” (firm) and pour it in the clam sauce, mixing thoroughly. Sauté over high heat, season with chopped parsley, and serve hot.