Pasta Vongole

Ingredients:

• 200 g Doña Elena Al Dente Spaghetti
• 150 g clams
• 1 tbsp. garlic, sliced
• 1 tbsp. chili flakes
• 1 tbsp. parsley, chopped
• 1 tbsp. Doña Elena White Wine
• 2 tbsp. Doña Elena Extra Virgin Olive Oil

Procedure:

1. In a pot, boil water with salt, then cook Doña Elena Spaghetti for 7 minutes then set aside.
2. In a separate pan, cook garlic with Doña Elena Extra Virgin Olive Oil for 2 minutes. Then put chili flakes and clams.
3. Deglaze with Doña Elena White Wine then mix very well to cook the clams.
4. Add the cooked pasta and parsley.
5. Add water from boiling water if needed.
6. Serve then finish with Doña Elena Extra Virgin Olive Oil.