In Italy there are many pasta producers, but Pasta Bossolasco
distinguish itself from almost all the others.
The company its unicity resides in the forward looking choice of starting from the cultivation of own wheat, and following the entire process until the packaging.
This allows the producer to not only to realize an high quality pasta, selecting the most adapt and genuine qualities of wheat, but also a total transparency towards the customers, making them aware of the product they’re buying.
Today we’re giving you a simple, classic recipe appreciated for its taste all around the world: the spaghetti with clams.
Ingredients: Spaghetti - Pasta Bossolasco
, clams, white wine, Organic extra virgin olive oil - Adamo
, Red Garlic from Nubia
, parsley, Coarse sea salt of Trapani
Clean the clams putting them in a bowl full of water for almost an hour.
In a large pan put a garlic clove and a drizzle of EVO oil, stir fry, and add the clams, a while later add 1\4 glass of white and make the alcoholic part evaporate.
As soon as the clams will open turn down the gas and shell them (leave some in their shells for esthetic if you want to).
Cook the spaghetti in boiling salted water for 2 minutes less than it is written on the box.
Finish the cooking of the spaghetti in the pan used before with the water released by the clams, in the end add the chopped parsley and amalgamate for the last time.