Tonnarelli with clams 

The briny juices from the clams help to flavor this soupy sauce the fresher the clams, the better the dish. Clams' salinity varies depending on their variety and provenance, so in this case, be sure to salt the pasta cooking water lightly. Spaghetti alla chitarra and tonnarelli are types of pasta that are often combined with each other because the manufacturing process is the same. In this recipe I offer tonnarelli with clams.

INGREDIENTS

A pack of tonnarelli egg pasta

500 grams of clams 

100 grams of cherry tomatoes 

a shallot 

a clove of garlic

chili

breadcrumbs and toasted in the oven

extra virgin olive oil

salt 

pepper

a glass of white wine

Method

Clean the clams well and soak them in salted water for at least an hour. Sauté the shallot, in extra virgin olive oil, with a clove of garlic and a piece of red pepper. Throw the clams in the sauté (some whole and some shelled) deglaze with a glass of white wine. Cook the tonnarelli in boiling salted water for 7 minutes. Drain the pasta and toss it in the sauce, sauté a few minutes and serve. Sprinkle with toast, some confit tomatoes and a pinch of freshly ground pepper.

Tip

Perfect with a glass of very fragrant Sicilian white wine.