In a pan fry the garlic in oil, just start to brown add the artichokes cut into small cloves, and cook for a couple of minutes, then add the wine, let it evaporate. Finally I add the clams, a little parsley, a ladle of water to cook the scialatelli and cover the pan until the clams are opened. On the side in a large pot boil at least 6 liters of water, just boil the scialatelli bubbles, drain them al dente (about 8 min.) And jump them into the pan adding the cheese and fresh parsley. Servo hot. WINE: Lacrima Christi BIANCO.
