400 gr of rice Vialone Nano Lo Conte;
1 kg of clams;
1 clove of garlic;
1 handful of parsley;
Salt and Pepper To Taste;
Extra virgin olive oil The Count;
2 tablespoons of tomato sauce The Count
Wash the clams well under running water.
Place it in a large pan with two spoonfuls of oil, garlic clove, chopped parsley and sliced onion.
Place the saucepan on the fire and fry with a lively flame. Then add the tomato sauce, diluting it with the clam baking liquid.
When all the valves are opened, remove the clams from the liquid and unscrew them; Place them in another container with a few spoonfuls of their filtered broth and leave them warm on the flame you will have very low.
In another pan, pour two teaspoons of oil, the finely chopped leek (only the white part); Let it brown well, combine the rice and when it will be stuffed with seasoning, incorporate the clams with their liquid, mixing well.
Pepate abundantly and slightly salty because the clam water is already salty.
Bring the whole cooking rice, stirring frequently and always wetting it with the clam liquid, filtered several times through a very fine cloth and eventually stretched with warm water.