Clam Peperoncino

Wash the clams thoroughly and drain. Separate the shimeji mushrooms into small clusters

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 stir-fry over medium heat, then add the clams and white wine, cover and cook over medium-low heat for 2.5 to 3 minutes until the shells open

Once the shells have opened, remove the lid, reduce the heat to low and simmer the sauce a little until the spaghetti is cooked

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

Serve on a plate and sprinkle with parsley to finish