20 minutes

Clams, 35.274 Oz
Extra virgin olive oil, 0.676 Oz
Chilli pepper
Arugula , 2.1164 Oz
Garlic, 3 segment
Cherry tomatoes, 3.5274 Oz


Clean the clams out with salt and water in a dark place, until the inner sand will be removed completely from the inside, changing the water 2-3 times.
Put the clams in a pot with some lemon slices, cover with a lid and cook them on a high heat until they will be opened, then shell them and filter the liquid that has been produced.
In the meantime fill a saucepan with salted water, bring to a boil and cook pasta.
Sauté the garlic with extra virgin olive oil in a saucepan, add the chilli pepper, the cherry tomatoes cutted into 2 or 4 parts and pour some filtered liquid.
When the tomatoes will be cooked, add the clams and flavor them for some minutes, then pour some other liquid if needed.
When they are slightly al dente, take the spaghetti out of the saucepan, cook them with the clams for some minutes and, again, add some more liquid if needed.
Complete the cooking and dish out, sprinkle with arugula and serve.

Thanks to: Sergio In Cucina