Soak the clams in water and salt for at least half an hour.
Wash them, drain them, pour them into 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 completely open (about 3 minutes).
Meanwhile, in plenty of boiling water, cook the Tagliatelle ØNICA for 3 minutes (do not salt; the clams will provide the flavor).
Drain the clams, taking care to collect the released cooking water (their juices), strain it and set it aside.
In a pan, sauté the garlic over low heat in 2 tablespoons of oil with a little pepper.
Add the cooked clams, the pasta al dente and the previously strained water.
Let it absorb over low heat for a few minutes.
Serve very hot with ground pepper and thyme or parsley.
Italia, Basilicata
| Energy (kcal) | 120.4 |
| Carbohydrates (g) | 11.56 |
| of which Sugars (g) | 2.27 |
| Fat (g) | 3.71 |
| of which Saturates (g) | 0.97 |
| Protein (g) | 10.21 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.16 |
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