Spaghetti with clams and cherry tomatoes

To prepare spaghetti with clams and cherry tomatoes, start by checking for and discarding any clams with broken or open shells. Then beat the bivalves against a surface: if any open, it is because they were empty or full of sand 1. Lastly, rinse the clams several times 2. Cut the tomatoes in half 3.

Brown 2 peeled garlic cloves in a pan and half a deseeded peperoncino in a generous drizzle of oil 4, add two sprigs of parsley and leave to flavor for 5 minutes 5. Add the tomatoes and cook for 2 minutes 6.

Add the clams 7, bring the temperature up and cover with a lid right away 8. In this way the mollusks will open: this will take a few minutes 9.

Once the clams open, filter them 10, remove the garlic 11 and the parsley 12.

Shell the clams and leave a few whole for the final decoration 13. Heat some lightly salted water and now place the filtered sauce in a pan 14, together with the cooked tomatoes left in the colander. Heat it up before adding the spaghetti 15.

Now cook them just like a risotto: simply add the water little by little 16 and stir 17. Once cooked, sprinkle with some finely chopped parsley 18.

Add the clams, both the whole and shelled ones 19, quickly toss 20 and now your spaghetti with clams and cherry tomatoes are ready to be enjoyed 21.