Put the nortindal green sauce in a frying pan over medium heat. Once we see that the sauce has warmed up, we intrude the clams into the pan, leaving them until they are fully opened.
On the other hand, we will cook the pasta until it is left al dente, reserving it until the clams have opened completely.
Next, add the pasta to the pan, along with the green sauce and the clams, and stir until everything is completely attached.
We serve the pasta on the plate, creating a kind of nest where we will serve the clams.
