Spaghetti alla giuliese

First course dish based on shellfish (or seafood)  typical of the area of ​​Giulianova.


Let the clams open in a pan with oil and whole garlic, after having been carefully cleaned and washed. Blend them with white wine. Clean the prawns and cut them  in two lengthways. Add the clams in the pan, taking care to keep some of their stock, with the prawns. Cook over high heat and add the chopped pepper at the end of cooking. Boil the spaghetti in boiling salted water. Once ready, drain the spaghetti ‘al dente’ and complete the cooking process in the pan with clams and prawns, adding a little water to cook the pasta. Serve garnish each dish with two half prawns, a little of chopped parsley and, if you prefer, add extra virgin olive oil. Enjoy your meal!


Ingredients (for 6 people)
700 - 800 gr. of spaghetti, 6 large prawns, 1 kg. and a half of clams, 2 cloves of garlic, a bunch of minced parsley, three quarters of a glass of olive oil, 1 red pepper, salt to taste.