Method.

Scrape, clean and debeard the Nieddittas.

Open the Nieddittas in a saucepan with olive oil, garlic and parsley, shell them and keep them in their cooking water.

Lightly fry garlic and crushed chilli pepper in some olive oil, add the previously boiled peas and spaghetti cooked al dente, then finally add the Nieddittas with some of their cooking water, basil and a drizzle of olive oil to cream.