Spaghetti with clams at tabarkina

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

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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.