Spaghettoni di Gragnano with clams, roasted grape tomatoes and bread crumbs

Procedure

• 1

  Carefully clean the clams and cook them in a pan with clove of garlic, which should be removed when cooking is complete.

• 2

  Keep the clams covered so that the steam causes all of them to open and the cooking water does not evaporate.

• 3

  Cut the tomatoes in half, season with a little salt and pepper, place them in a baking dish and bake at 180°C for 15 minutes.

• 4

  To make the bread crumbs crunchy, toast them over low heat with a teaspoon of extra virgin olive oil.

• 5

  After preparing all the ingredients, cook the spaghetti to al dente and finish cooking together with the clams and their water, mix with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta until the sauce becomes creamy, add the roasted tomatoes and the coarsely chopped parsley.

• 6

  Place a nest of spaghetti on the plate, sprinkle with the bread crumbs and finish by drizzling on more Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta.