Spaghettoni with Clams, Taralli and Cherry Tomatoes

Method

1. Let the clams rest in salted water for an hour to purge.
2. Crush and peel two cloves of garlic.
3. In a pan, heat a drizzle of oil and add the clams. Let them open over medium heat without lid.
4. As they open, remove them and filter the broth.
5. Shell the clams, keeping the shells aside for a possible stock.
6. Clean the pan, add another crushed garlic clove and halved chili. Add oil.
7. Add finely chopped parsley.
8. Add the Pacchetelle (yellow cherry tomatoes) and sauté briefly with some of the clam broth.
9. Meanwhile, cook the pasta in plenty of salted water. Drain al dente.
10. Put the pasta in the pan with the clams and tomatoes, adding a little pasta water to finish cooking.
11. Turn off the heat and add a drizzle of oil. Toss.
12. Prepare the tarallo powder: coarsely crumble the taralli.
13. Serve the pasta with the tarallo powder on top.