Spaghettoni with clams and tuna eggs

Cut baby tomatoes in two parts.

Place clams in a saucepan on a vivid fire with a garlic clove and some parsley. Cover the saucepan until clams open, then filter the cooking liquid.

Let brown the garlic clove in a saucepan with 2 spoons of oil, add tomatoes and clams cooking liquid. Add salt and cook for 7-8 minutes before adding clams. Let flavor for 3-4 minutes.

Boil pasta in salted water, drain “al dente” and put in the pan with the clams sauce. Place pasta in the dishes, finis with tuna eggs and minced parsley, then serve.