|Unit price:||€11,50 / Kilogram|
Cook the spaghetti: Apply 5 liters of water in a large pot to boil. Add 5 tablespoons of salt when the water boils and put the lid back on. Put the spaghetti and toss him firmly. Turn off the heat when the water boils again and let the pasta in the pan as long as the specified kkoktijd vpoor a perfect al dente results.
Heat the olive oil in a deep skillet or pan with deep soil, along with the garlic and peperoncino. Add the clams to, put a lid on the pan and cook until the clams open. Shells that do not open, you have to throw it away. Spoon the garlic and peperoncino from the pan.
Remove half the clams from their shells; this take the smaller ones.
Put the spaghetti along with the parsley to the pan with the cockles and olive oil. Add salt to taste and stir well to ensure that all the spaghetti with a layer of sauce is covered. Decorate the whole with the overgehpuden large specimens.