For 4 people<\/strong><\/p>\n Beforehand, soak the clams in salted water (35g (1 oz)<\/em> of coarse salt\/liter), to drain the sand off, for at least 2 hours.<\/p>\n In a large pan, heat a little bit of olive oil, and saut\u00e9 the garlic cloves cut in thin slices and the finely chopped flat-leaf parsley stems. In the meantime, cook the spaghetti al dente. Drain the spaghetti, add 4 tbsp of olive oil and mix gently with the clams. Serve immediately.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" A classic Italian dish with a taste of sun and sea, that warms us in the middle of winter\u2026<\/p>\n","protected":false},"author":3,"featured_media":4548,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[34],"class_list":["post-3220","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","tag-lactose-free","post_format-post-format-gallery"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n
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\nAdd the clams and the white wine, cover and simmer for 6 minutes, stirring occasionally.
\nRemove from heat. Shell the clams but let some of them unshelled for presentation.
\nIf some clams aren\u2019t opened, remove them.<\/p>\n
\nCollect 2 tbsp of cooking water and add them to the clams.<\/p>\n
\nAdd two pinches of fleur de sel, ground pepper, a few cherry tomatoes cut in quarters, and finely chopped parsley leaves.<\/p>\n