Spaghetti with clams served on a yellow datterino tomato reduction with crumbled taralli and parsley pesto

Procedure

Chop the onion and sauté it in a saucepan with a drizzle of oil, then add the cherry tomatoes. Cook for 10 minutes, blend, and strain.

In a pan, sauté a clove of garlic and add the clams to open them. Remove the clams from the pan, leaving all the cooking liquid in the pan.

Crush the taralli in a mortar and set aside. Crush the parsley with half a clove of garlic, salt, pepper, and extra virgin olive oil to create a light pesto.

Cook the spaghetti halfway through and transfer it to the pan with the clam cooking liquid. Continue cooking, adding the pasta cooking water as it dries up.

Plate by placing the cherry tomato reduction at the base, then a nest of spaghetti, the clams and finally the crunchy tarallo and the parsley drops.