Trenette With Scampi And Clams

Preparation:

Preparation: Cook the scampi with a little tomato, 1 drizzle of oil and half a glass of white wine, some shelled (keep only the tails), others whole for decoration. After draining the clams, sauté them with a drop of oil, a clove of garlic and a few small pieces of hot pepper. Once opened, remove the molluscs from their shells and add them to the scampi sauce with their filtered liquid. Cook the pasta al dente in plenty of salted water, drain it and dress it with the fish sauce.