Haute Cuisine

Fantastic recipe with anchovy sauce
Ingredients for 4 servings:
400g Liguori PGI spaghetti, Parsley, garlic, chili pepper, 8 tablespoons extra virgin olive oil, 4 tablespoons anchovy sauce
Preparation: Boil the pasta in unsalted water. Meanwhile, chop the parsley, garlic, and chili pepper (if desired), add 8 tablespoons extra virgin olive oil and 4 tablespoons anchovy sauce.
Add the pasta al dente, mix well (raw) and serve.
Liguori PGI spaghetti cooked al dente for 10 minutes and the intense aroma of the anchovy sauce will give you moments of pure pleasure with every bite.

Serving suggestions:
In a pan, heat extra virgin olive oil with whole or minced garlic and chili pepper.
Add the thawed clams to the pan, cover, and cook for 5-7 minutes until heated through. Deglaze with white wine for an extra touch of flavor. Add freshly chopped parsley at the end. Add cooked pasta, such as Spaghetti or Linguine Liguori, directly to the pan. They can also be enjoyed on their own. Since they’re already cooked, you don’t need to cook them for long. Simply serve them with a squeeze of lemon and a drizzle of olive oil.

How to cook them:
Sautéed: Sauté garlic, chili pepper, and parsley, add the razor clams, cover, and cook for a few minutes until they open. Serve with lemon juice.
Gratinated: Bake them au gratin with breadcrumbs, parsley, and a drizzle of olive oil for a flavorful appetizer.
First courses: Razor clam Risotto or razor clam Linguine.