According to the myth, the first Italian land to receive the sacred tree was Sicily thanks to Aristeo, son of Apollo, who introduced its cultivation and taught local populations how to process the fruit. Nocellara Etnea is grown on the slopes of Mount Etna and is a tasty olive, with a slightly elongated elliptical shape, a green color tending to yellow and a crunchy and consistent pulp.
Wash the clams well; open them in a large non-stick frying pan with 2 cloves of crushed garlic and chilli pepper. Remove them from the shells and filter the water.
Boil the water; add the Tonnarelli and the cooking salt.
Pour a little oil into a non-stick pan, fry the anchovy fillets. Add the clams with their cooking liquid and the Pitted Green Nocellara Etnea Olives.
After having drained the Tonnarelli al dente, pour them into the frying pan and mix them with the rest of the ingredients. Serve very hot with a pinch of fresh ground pepper.
