Clam Peperoncino

Wash the clams thoroughly and drain them. Divide the shimeji into small florets.

Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)

While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.

Add the shiitake mushrooms and fry over medium heat, add the clams and white wine, cover and heat over medium to low heat until the shell opens, for about 2.5 to 3 minutes.

Once the shells have opened, remove the lid until the spaghetti is boiled, lower the heat and simmer the soup slightly.

Add the boiled spaghetti to the frying pan, add olive oil (1 tablespoon) and coarsely smelt black pepper, and stir well, mix the clam flavor into the pasta.

Place on a plate and sprinkle with parsley and you're done.