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Spaghetti with Clams


  • 1 lb. Rienzi #4 Spaghetti
  • 22 oz. Small clams (well cleaned)
  • 1 garlic clove
  • 7 T. Rienzi Extra Virgin Olive Oil
  • Finely chopped parsley
  • Peperoncino piccante (Optional hot pepper)
  • Salt


1. Place garlic and peperoncino in a pre-heated hot low pan with oil.
2. Add clams and wait for them to open.
3. In a separate pot, cook spaghetti al dente.
4. Add the clams with finely chopped parsley.

Add one of two cut tomatoes to the garlic and peperoncino.