The first and main product is our shellfish bettas in bowls. They are usually sold live, the store of Azbuka Vkusa I saw they were practically crawling)) to be honest, my shells to taste clearly losing what I ate in Cattolica, but, nevertheless, I got a great pleasure! So, before you begin cooking, we wash sinks, protragie in a colander. If after these steps, You saw the open shell, throw. The clam is dead, and no one knows when he died and how fresh the sink.

The second main ingredient is of course pasta from durum wheat, spaghetti or Linguini.

And this is the rest of the ingredients: oil, wine, onions, garlic, greens, salt. I must say, I've made 3 deviations from the recipe Chef: 1. I shamefully forgot about the Basil... had to use dried 2. don't eat parsley - picked chives 3. added except olive oil butter

So, we put to cook the pasta for 7 minutes before end of cooking put next to the plate of the second pan, heat it in olive oil, place the shells, chopped onion and garlic, Basil, pour in the wine. Yes, I forgot, Ramsay still puts a chili pepper. Now close with a TIGHT lid, shake a couple of times and leave on low heat for 4 minutes. Don't worry, sounds a bit similar to preparing popcorn))

Then move the shells in a colander, and the remaining juice after boiling, return to saucepan. Shellfish we examine if there are unopened - throwing. And the liquid boil on low heat for a few minutes, adding the chopped parsley (or onion) until it slightly thickens. Taste and season with salt and pepper (however, salt You probably won't need). I also added a bit of butter, remembering the taste of the dish that I ate in Italy.

When the sauce is ready, carefully pour water from the pot of spaghetti, add to sauce with herbs, stir add clams and stir again. Spread the spaghetti with clams on heated plates, pour a little additional olive oil (optional) and sprinkle with herbs. Pour into glasses dry white wine and serve!