Bavettine with Clams in White Sauce

(recipe from this book, a present from a dear friend that brought it for directly from Italy)

Serves 4 (honestly it feed 2 people and a half 😂)

Ingredients:

• 300 gr / 0.66 lb bavettine pasta (I had just fusilli in the house)
• 1 kg/ 2.2 lb clams
• 100 ml/  ⅓ cup + 1½ tbsp extra virgin olive oil
• 1 tbsp parsley, chopped
• 1 garlic clove, peeled and roughly chopped
• salt and pepper

Step One

  Wash the clams thoroughly and place in a large frying pan with a tablespoon of oil. Cover the pan with a lid and place on the heat.  

 Sauté the clams and when they have opened ( after 2-3 minutes), remove the pan from the heat and remove some of the shells, leaving the clams and some of the shells in the pan.

 Filter the liquid, then pour this back into the pan with the clams, and set aside.

Step Two

 Gently fry the garlic in the remaining oil until lightly golden.

 Add the clams and their liquid and heat until the liquid boils. Season with salt and pepper to taste.

Step Three

 Meanwhile, cook the pasta 'al dente' in  boiling salted water and drain but leave it a little watery. 

 Pour the clam sauce over the pasta and serve.

 This recipe can also be used with spaghetti.

Poftă Bună!!!!