1. Rinse the clams well. Sort out the closed ones and throw them away 2. Chop the red onion in slices and the cloves of garlic in small cubes
3.Fry Onion and garlic in olive oil until they are brownish. 4. Add the mussels, a tbsp of sea salt and 5dl acidic white wine 6. Cut the coriander roughly with a scissor and add the leaves to the clams 7. Season with ground pepper 8. Let simmer for 18 minutes at medium temperature
9. In parallel cook the spaghetti al dente in salted water 10. Put the Spaghetti on a plate and add the clams on top.
