A first course with all the taste of the sea!
Soak the clams in water and salt for at least half an hour.
Wash them, drain them, and place them in a pan over high heat with garlic and white wine.
Let the alcohol evaporate for a couple of minutes, cover with a lid until the clams are fully open (about 3 minutes).
Meanwhile, in plenty of boiling water, cook the Tagliatelle ÚNICA for 3 minutes (do not salt, the clams will help add flavor).
Drain the clams, making sure to save the released cooking water (sauce), filter it, and set it aside.
In a pan, sauté the garlic with a little pepper in 2 tablespoons of oil over low heat.
Add the cooked clams, the al dente pasta, and the previously filtered water.
Let it absorb over low heat for a few minutes.
Serve hot with ground pepper and thyme or parsley.
Italia, Basilicata
