Fusilli With Escaped Clams

Preparation:

Preparation: While the salted water for the pasta is boiling, cut the tomatoes into slices and set them aside. Throw away the fusilli. After five minutes of cooking, melt the anchovies in a little oil. In a pan put plenty of oil and the 2 cloves of garlic. Heat up over a very lively heat, paying attention: the oil must be very hot but not burnt. Throw the tomato fillets into the pan and they should flare up, not cook. Drain the fusilli and toss them in the pan, adding the anchovies. Finally, sprinkle with chopped parsley. A truly irresistible dry pasta, this one, which is satisfied with the idea of clams.... escape who knows where before entering the sauce. However, the hint of the sea is there, and it is given by the anchovies which do their part as substitutes very well.