Spaghetti with Wedge Clams
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- spaghetti
- wedge clams (telline)
- butter
- parmesan
Instructions
- Break the spaghetti small so they can be spooned; cook them in the water in which the clams were opened (per No. 72).
- Drain off excess water.
- Dress with the clam sauce plus a little butter and parmesan.