• VERMICELLI (GRAGNANO) ALLE VONGOLE for four hungry people. Inspired by Alice Waters

Let 1 Kilo of clams soak in a bowl of water for at least 30 minutes and drain well.

Boil water and add salt.

In a heavy-bottom pan heat:
– extra virgin olive oil 
When hot add:
– 5 minced garlic cloves
– some chile flakes
– half a cup of white wine 

Cover and cook over medium flame until the clams open up (about 6-7 minutes).
When the water is boiling add 500 grams of pasta linguine or any substantial string pasta.

Stir in chopped parsley to your liking and more olive oil. Drain pasta when al dente and toss in the pan with clams and cook for a few minutes until the pasta is just right. Salt if needed and serve with ROERO ARNEIS🙂