Few simple ingredients are enough to prepare a pasta dish with a great sea flavour, which is perfect to taste above all during the summer period.

400 gr Antonio Amato spaghetti nr. 5

600 gr of vey fresh clams

450 gr yellow datterini tomatoes from Cilento

1 bunch of fresh parsley

1/2 chilli pepper

1 garlic

Extra virgin olive oil

Salt as required

Wash carefully the clams and make sure to leave any sand behind. I suggest washing the shell with a rigid small brush under running water. Put them in a large pan with oil, garlic and some chopped parsley.

After clams open, shuck them and put the cooking water aside making sure that there isn’t any sand inside.

In a large ceramic pan cook the yellow datterini tomatoes over a low heat with garlic, extra virgin olive oil adding little by little some clam-cooking liquid.

In the meantime, cook spaghetti in the boiling salted water. When tomatoes are nearly done and soft enough, put al dente pasta in the pan and mix adding clams, the rest of clams-cooking liquid and the courgette flowers.

At the end, sprinkle some minced parsley and fresh chilli pepper on the dish.