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20minutes
Put sliced garlic and olive oil in a frying pan and heat over low heat. When the garlic is cooked, loosen it finely with a spatula and add pepper to give it a scent.
Add clams and turn the oil while turning the frying pan to raise the temperature. Add water and cover. When the shells come open, remove the clams and put them in another container. Add a small amount of juice and wrap it to keep it warm. Discard the shell. After packing a little, add fish sauce. Add tasting and adjust the taste.
The sauce is emulsified with a blender. Boil the spaghetti one and a half minutes shorter than the display. Add the boiled pasta and mix. Finely chop the Italian parsley, put it in the boiled place, mix well, put the clams back, put the dried tomatoes on the plate and it's done.
To remove the salt from the clams, soak them in salt water with the same concentration as seawater.
Smell the scent of raw clams, and if it smells fishy, use white wine to remove the fishy smell, but if it doesn't smell fishy, you can use water.
Occasionally there are clams that do not contain fruit, but it is a good idea to ring the clams and check them.
When the clams open, it's best to throw away the shells and put the meat in a separate container.
In Italy, the clam string is removed to make soup stock.
The Italian parsley is mixed with the sauce, so make it fine.
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