Spaghetti with clams



Doses for

2 people

tempo-preparazione new

15 minutes


  • 100 g of mixed salad
  • 2 sprigs of mint
  • 2 sprigs of lemon balm
  • 2 or 3 sprigs of wild fennel
  • 1 clove of white cabbage
  • 2 sliced spring onions
  • 4 or 5 radishes
  • Edible flowers
  • 50 g of hazelnuts
  • 1 package of turbot fillets MenoTrenta
  • A few stems of chives
  • Salt and pepper


Cook 200g of spaghetti in a pot with boiling water and salt.
Separately, pour the contents of the bag (still frozen) into a nonstick pan where you have previously sautéed a few cloves of garlic in olive oil.
Cook over high heat for 4 to 5 minutes or at least until the clams have opened. If to your liking you can add a splash of white wine while cooking.
Now the sauce is ready. Drain the pasta (while still al dente) and pour it into the pan along with the clams and sauce; mix everything well (over high heat), sprinkle with pepper and chopped parsley, and serve.

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