2-3 Clam units per person

• Clam
• Clams
• Tomatoes
• Extra virgin olive oil
• Parsley
• Flour
• Salt and pepper

After cleaning the clams, cook them in a saucepan until they are fully open. To prepare the tomato water, blend the whole tomatoes, strain them through a sieve, and adjust the seasoning with salt.

Cook your pasta in boiling salted water for 12 minutes, drain, removing the water from inside the shell, and serve by placing a teaspoon of tomato water in the pasta shell, then place a clam in the center.

Garnish with parsley-flavored olive oil and, if desired, a "coral" wafer.