Recipe via Coastline.
Pasta arrosto con le arselle (Roasted spaghetti with baby clams)
1 kg (2 lb 4 oz) clams (vongole), pippies
100 ml (3½ fl oz) olive oil
a handful of finely chopped flat-leaf (Italian) parsley
1 garlic clove, chopped
5 tomatoes, peeled, seeded and diced
sea salt and freshly ground black pepper
40 g (1½ oz/¼ cup) pine nuts, lightly crushed
in a mortar
100 g (3½ oz/2/3 cup) podded fresh peas
400 g (14 oz) spaghetti, broken into small pieces
Put the clams, with a little water, in a saucepan. Cover and place over high heat for about 3 minutes, until the clams start to open, removing them as they open. Strain the liquid into a bowl, keeping the saucepan handy. When the clams have cooled, take them out
of their shells and set them aside in the bowl with the cooking water.
Preheat the oven to 180°C (350°F).
Splash the olive oil into the pan the clams were cooked in and place it over medium heat. Add the parsley and garlic; stir and sizzle for 3 minutes.
Add the tomatoes and a little salt and pepper, mixing thoroughly. Allow the sauce to reduce over medium heat for 6 minutes. Now add the pine nuts, the peas and the broken-up spaghetti. Stir and add the reserved water from the clams. Cook over medium heat for another 6 minutes, stirring regularly.
Stir in the clams, then spread the mixture over a baking tray or ovenproof frying
pan. Bake for 10 minutes, until the pasta on the surface starts to turn golden.
Remove from the oven and leave to rest for 5 minutes before serving.