Scialatielli Porcini and Clams

Method

1. Heat oil in a pan and brown a crushed garlic clove, then remove it.
2. Add the clams, cover to avoid splashes, increase the heat and deglaze with some white wine.
3. Let the alcohol evaporate, then add a ladle of pasta cooking water, cover and wait for the clams to open.
4. Turn off the heat, let cool slightly, then with a fork start shelling the clams; reserve a few for decoration.
5. Turn the heat back on, add some cherry tomatoes and a little pasta water, cover and cook on low heat.
6. After a few minutes, crush the cherry tomatoes, then add the porcini mushrooms cut into small pieces.
7. If the sauce seems dry, add a little more pasta water.
8. Cook for another 5 minutes.
9. Drain the scialatielli al dente and finish cooking them in the sauce with some pasta water.
10. Begin mantecatura (creaming) the pasta, adding pasta water as needed to create a creamy emulsion with the sauce over high heat.
11. Add parsley and toss, then add a drizzle of raw extra virgin olive oil and toss again in the pan.
12. Plate the pasta and decorate with the reserved clams and a few cherry tomatoes.