Spaghetti alle vongole
A delicious recipe with Quai Sud three peppers flavored Fleur de sel.
Ingrédients (2 persons) :
- 250 g spaghetti
- 400 g shells or clams
- 15 cl dry white wine
- 1 clove of garlic
- 1 parsley bunch
- Extra virgin olive oil
- Quai Sud three peppers flavored Fleur de sel
Clean and rinse the shells.
Bring 3 liters of salted water to a boil in a large saucepan.
Immerse the spaghetti in boiling water and stir with a wooden spatula.
While pasta is cooking, chop the garlic and parsley. Heat 4 tablespoons olive oil in a large frying pan and fry the garlic and chopped parsley. Add the white wine and cockles
Cover and cook until the shells are opened.
Drain the pasta keeping some stock. Put them into the stove with the shells and the broth. Stir.
Sprinkle a few grains of Quai Sud fleur de sel with three peppers and serve.