Boil spaghetti in salty water.
Drain spaghetti and let them cool down.
Open the clams separately.
Brown the garlic in little oil, add the bay leaves and clams, pour some white wine and place a lid on the pan.
When open, pluck the clams from the shells and keep the cooking water.
Prepare the vinaigrette by mixing the clam cooking water, the Organic White Wine Vinegar 100% Italian and extra-virgin olive oil.
Pour the clams and Organic White Wine Vinegar 100% Italian vinaigrette on spaghetti and mix.
clams 500 g
extra-virgin olive oil 0.5
Organic White Wine Vinegar 100% Italian 3 table-spoons
garlic 1 clove
white wine 1 dl