Spaghetti with clams and crispy bread

Wash the clams under cold running water then place them in a bowl with salted water to drain.

In a pan add three tablespoons of Monini Originale Extra Virgin Olive Oil, brown the garlic clove and the parsley stalks then add the clams. Add the white wine and cook with a lid until all the clams are open. Remove from the heat and filter the cooking liquid with a fine mesh strainer.

Boil the pasta in salted water and in the meantime pour two tablespoons of Monini TOSCANO PGI Extra Virgin Olive Oil into a pan. Add the fresh chili pepper cut into slices and, after a few moments, the breadcrumbs, stirring until golden.

Drain the pasta, put it back in the pan with the clams and their liquid, a glass of cooking water and sauté over high heat for a few minutes. Serve immediately, adding the breadcrumbs, chopped fresh parsley and a drizzle of Monini TOSCANO PGI Extra Virgin Olive Oil.

For an even quicker recipe and to obtain the desired level of spiciness, instead of garlic and chilli pepper, brown the breadcrumbs in a drop of Monini Garlic and Chili flavored Extra Virgin Olive oil.