Pasta with red clam and mussel sauce

A plate of spaghetti so fragrant that you'll feel like you're enjoying it on the seashore!

Start by preparing a sauté with dehydrated organic garlic in flakes of O.P. Sabina and chopped parsley using two spoons of dressing based on extra virgin olive oil and chilli pepper, leaving everything to darken for good.

Then add the red sauce to the mussels and the red sauce to the Cornero Food clams, salt and pepper as desired. Let everything cook over medium/low heat for about ten minutes until the sauce has shrunk sufficiently

Then move on to cooking the Senatore Cappelli Simbiotic spaghetti from Terre Alte Picene, taking care, before draining the pasta, to pour a ladle of cooking water into the pan with the sauce.
Add the spaghetti here and sauté them, mixing well in the sauce and cooking again at high heat for a few minutes.
Finally, plate and garnish with fresh parsley on top. You can serve the dish with a good glass of Ventiventi Rosè Metodo Classico Brut Lambrusco