Spaghetti risottati with clams and Fioretto

For the clams
600 g of clams
20 g of sake

For pasta
1 clove of garlic
chili pepper to taste
to taste extra virgin olive oil
200 g of spaghetti
200 g of Fioretto
chopped parsley to taste
salt to taste

For finishing
lemon zest to tast

For the clams
In a saucepan, combine the clams and sake.
Close with the lid, cook for 2-3 minutes and leave all the shells to open.
Peel half of the clams and set aside.
Filter the cooking liquid with a sieve.

For pasta
In a pan, fry the garlic and chilli with a drizzle of extra virgin olive oil.
Add the cooking liquid from the clams.
Add the spaghetti and continue cooking. If necessary, add a little water.
Halfway through cooking, add the Fioretto and close with the lid
When cooked, add the clams and chopped parsley.
If necessary, adjust with a pinch of salt.

For finishing
In a serving dish, serve the spaghetti with clams and foil.
Complete with grated lemon zest to taste.