Spianarelle With Clams

Preparation:

Preparation: Wash and put the clams in a pan together with the oil and bay leaves. Open them and remove the shells, keeping the cooking water. Brown the crushed garlic cloves with a little oil and remove them as soon as they are golden brown. Add the clams, sprinkle with the wine, let it evaporate, add a little of the clam water and, when it is reduced, add the chopped parsley. Boil the tagliolini in plenty of boiling water, drain them and toss them in the pan with the clams. If you like, sprinkle them with chilli and pepper.