Soak the clams in salted water for at least half an hour.
Wash them, drain, place them in a pan over high heat with garlic and white wine.
Let the alcohol evaporate for a couple of minutes, cover with a lid until the clams are fully open (about 3 minutes).
Meanwhile, cook the Tagliatelle ÙNICA in plenty of boiling water for 3 minutes (do not salt, the clams will help add saltiness).
Drain the clams carefully recovering the cooking water released (sauce), filter it and set aside.
In a pan, sauté the garlic with a little pepper in 2 tablespoons of oil over low heat.
Add the cooked clams, the al dente pasta and the previously filtered water.
Let it absorb over low heat for a few minutes.
Serve hot with ground pepper and thyme or parsley.
Italia, Basilicata
| Energy (kcal) | 105.41 |
| Carbohydrates (g) | 3.34 |
| of which Sugars (g) | 3.34 |
| Fat (g) | 7.7 |
| of which Saturates (g) | 1.05 |
| Protein (g) | 5.54 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.03 |
