Ingredients
- 400g spaghetti
- 800g Mediterranean clams
- 200g tomato passata (pureed, strained tomatoes)
- 200g coarse breadcrumbs
- 2 desalinated salted anchovies
- 4 cloves of red garlic
- 3 tbsp extra virgin olive oil
- salt to taste
- a bunch of basil
- pepper, to taste
- a splash of white wine
Directions
Step 1
Take a cast-iron frying pan and toast with breadcrumbs with 2 whole garlic cloves and the anchovies in 1 tablespoon of extra virgin olive oil, stirring often so they do not burn. Once toasted, remove the garlic and any remining pieces of anchovy.
Step 2
Prepare a tomato sauce with the passata, basil (keeping a few sprigs aside for the garnish) and 1 tablespoon of extra virgin olive, cooking gently for about 10 minutes.
Step 3
In a deep frying pan, sauté the remaining garlic in extra virgin olive oil, add pepper to taste, add the whole clams with a splash of wine and half a glass of hot water, cook until the clams open and then remove the shells.
Step 4
In the meantime, cook the spaghetti al dente according to packet instructions and drain.
Step 5
Add the tomato sauce to the clams, season with salt, add the drained pasta, mix well until all the spaghetti is coated and divide into 4 serving plates. Add a generous sprinkling of toasted breadcrumbs to each and garnish with a sprig of fresh basil.
