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Scialatielli Clams with Lemon Cake

... the first Sunday! ! How good pasta with vogongole !!!!! If we substitute a regular pasta with the pasta extruded through bronze and scented with lemon .. we get a plate ... to scream !!!!!!!!!!!
......... I used the lemon scialatielli bronze drawing of the "Manufacture of pulp " Gragnano.
Stupendous!! The delicate perfume of lemon, but ... this is not intrusive and texture of this pasta dish makes it unique. This sauce very simple, it blends perfectly with the roughness of this handmade product.
With this recipe for "good mood" ... I wish you all a happy week !!!!!!!!!!!!!!!

INGREDIENTS:

• 350 gr. scialatielli of the lemon " Gragnano "
• 600 gr.
• clams 1 clove garlic 1 sprig of parsley
• 3 fresh tomatoes
• extra virgin olive
• chilli salt

Wash and scrub the clams. Put them in water with a pinch of salt and leave them there for 2-3 hours. After this time, transfer the clams in a covered pan with a lid and let them open.
Meanwhile, chop the garlic and parsley.
shelled molluscs, keep aside some of their shell and set aside the cooking liquid. Boil in the meantime
scialatielli in salted water.
Take a pan and fry the garlic and parsley with the oil. Add the tomatoes, blanched, peeled and cut into pezzettini piccoli, un pizzico di peperoncino e, dopo qualche minuto, le vongole con un pò del liquido di cottura filtrato.
Cuocete a fuoco vivace per circa 10 minuti, mescolando ogni tanto. Aggiustate di sale, facendo attenzione poichè il liquido di cottura generalmente è molto salato.
Servite con una pioggia di prezzemolo fresco tritato. Con questi ingredienti si ottengono 4 porzioni abbondanti.