- 200 gr of Spaghetti Pasta
- 500 gr of clams
- 1 small fresh black truffle
- 1 lemon
- 1 clove of garlic
- White wine
- 1 fresh chili
- truffle oil
First, put the clams in plenty of lightly salted cold water to expel the impurities and the sand from their shells.
In the meantime, heat in a pan the oil parsley, the garlic and the chili.
Add the clams to the pot, mix well and wet with a glass of white wine. Cover it and cook for a few minutes moving the pan occasionally.
When all the clams are open, keep aside the cooking liquid. Separate the shellfish from the shell holding only a few whole to garnish the dish.
Filter the cooking sauce of the claims in a large pan helping you with a strainer.
in the meantime, cook the pasta, once ready, drain it directly into the pan with the clams, add the washed and chopped parsley and a few drops of truffle-flavored oil.
Serve the pasta adding some clams in the dish with the shell for garnish and flakes of fresh truffle.