This recipe for spaghetti pasta with clams comes from the Province of Chieti in Abruzzo. It is simple to make and very tasty.
We can vouch for this having enjoyed the dish by the beach in Vasto at Bagni Vittoria.
The pasta was by Giuseppe Cocco, perhaps the best of all the dried pastas in Italy.
400g spaghetti, 1 kg clams, 2 cloves garlic, tin of tomatoes, 1 sprig of parsley, 1 red pepper, handful of basil leaves, olive oil.
Wash the clams in a high sided casserole dish and drain the liquid.
On a low heat allow the clams to open then remove the fleshy meat from inside. Keep the juice for later.
In a frying pan mix the tomatoes (which have been finely chopped), the sliced garlic and olive oil.
Place on a high heat and warm the mixture together with the left over juice from the clams.
After a few moments add the wripped up basil leaves, salt and turn the heat down a touch. Leave for 10 minutes.
In another pan boil some salty water and add the spaghetti. Cook until it is 'al dente'.
Once done, place in a ceramic serving bowl and mix with the previous ingredients.
You may if you wish add hot pepper to the sauce to give it a spicier flavor