SPAGHETTI TELLINE
Summer mood in my kitchen, I’m so inspired! This is one of my favourite seafood recipes: “telline” are a kind of clams, for me this is the real flavour of Roman summer. From my kitchen (and memories) with love. Daniela:))

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Spaghetti with telline (for 4)

320 g of spaghetti

300 g of telline

2 cloves of garlic

fresh parsley

extra virgin olive oil

salt

Open telline in a large pan with a clove of garlic, extra virgin olive oil and parsley stem. Preserve all the telline water. Shell 2/3 of telline (the other will serve to garnish the dish) and set them aside. In a pan, fry a clove of garlic and parsley stem, turn off the heat as soon as the garlic is golden. Cook spaghetti in salted water, drain when al dente and toss in the pan with the garlic; add the cooking water of telline and finally the shelled clams. Serve with some tellina with the shell, extra virgin olive oil and chopped parsley.Spaghetti