•  Extra Virgin Olive Oil 
•  salt 
•  tomato sauce 
•  abundant parsley 
• 3 garlic cloves
• 1/2 chili 
• 2 lb 3 oz  clams
• 2 oz De Cecco Capellini - 9 

Crush the garlic with a fork and sauté with the chili in a pan with oil, until golden. Put the clams in a pan over high heat, cover with a lid and allow them to open. Shell the clams, discard the shells and set a cup of clams’ water aside. Combine the clams and their water with the garlic and cook over high heat for 4 or 5 minutes. Cook the pasta and drain when al dente, dress with the tomato sauce, sprinkle with parsley and and season with salt.