Ingredients for 6 people:
700 g of spaghetti media thickness (n. 3/5)
800 g of fresh and lives clams
a decilitre of extra virgin olive oil
300 g of ripe tomatoes
2 cloves of garlic
some sprigs of parsley
a glass of dry white wine
100 g of cheese: half Parmigiano Reggiano cheese and half mature Pecorino Sardo cheese
salt and pepper to taste
Finely chop the parsley. In a saucepan, fry lightly the oil with the garlic and the parsley. Add the chopped raw tomatoes, salt and pepper to taste. Then pour a little dry white wine and let cook the sauce until it be thick.
Then dip the clams and some leaves of parsley. Cover with a lid. The clams will open with steam.
Meanwhile cook the spaghetti al dente, drain and transfer it to the saucepan, stir well. Add a grated cheese mixture (parmesan and pecorino) into the sauce. The spaghetti take flavours and aromas without losing the right consistency. Serve the food on the table.