Spaghetti with clams

Love spaghetti with clams, and when at your superstore you can find in the frozen section clams, with the shell, clean!!that's wonderful!

Ingredients for 3 portions:

1 kg of frozen clams with shell

110 gr of wholegrain spaghetti

1 garlic clove

parsely

1 tbsp extravergin olive oil

chilli flakes for garnish

1 small courgettes

I like to leave the clams at room temperature for at least an hour (but not necessary).

In a big pan heat the oil with crushed garlic and a good tbsp of parsely, add the clams and simmer for 3 minutes with a lid on.

In the meantime, bring to boil some water and add the spaghetti (do not put too much salt in the water, as clams are naturally salty).

After 3 minutes, remove the lid.

While cooking, I like to remove the shells, so the clams won't cool down while eating.

Half way of their cooking time, move the spaghetti with the clams: they will finish to cook in the clams' broth, absorbing all their flavours and juice: at the end you will have a creamy sauce, without adding anything else.

In the last cooking minute, add the courgette, cut in thin slices.

I like to put at the end few chilli flakes.

To complete my meal:

90 gr of canned mackerel over a bed of mixed green salad.