Tagliolini con le vongole - Tagliolini in Clam Sauce
In my humble opinion, clams are the tastiest shellfish of the Adriatic coast. Personally, I much prefer those tiny ones as they are far more flavorful than the their bigger cousins, the mussels !
INGREDIENTS
500 gr clams in shells
½ onion
½ a glass of dry white wine
1-2 cloves of garlic
1 red pepper (optional)
parsley
oil
salt and pepper to taste
500 gr clams in shells
½ onion
½ a glass of dry white wine
1-2 cloves of garlic
1 red pepper (optional)
parsley
oil
salt and pepper to taste
Soak the shelled clams in cold water, changing it a few times to make sure clams are well purged and sand free.
Brown finely sliced onion in a pan with some olive oil. Immediately after, add the shelled clams, garlic cloves, pepper, some chili, chopped parsley and the dry white wine.
Cook the clams on high heat, covered, for 10-15 minutes or until they open.
Once done, remove the clams from the heat and filter the sauce, which will be used to stir-fry the pasta, then pour it back into the pan.
Meanwhile, cook the fresh tagliolini in salted water, drain them and put into the pan.
Let simmer in the sauce for a few minutes over low heat and add the clams again before serving.
Alternatively, you can remove some or all shells before serving.
Brown finely sliced onion in a pan with some olive oil. Immediately after, add the shelled clams, garlic cloves, pepper, some chili, chopped parsley and the dry white wine.
Cook the clams on high heat, covered, for 10-15 minutes or until they open.
Once done, remove the clams from the heat and filter the sauce, which will be used to stir-fry the pasta, then pour it back into the pan.
Meanwhile, cook the fresh tagliolini in salted water, drain them and put into the pan.
Let simmer in the sauce for a few minutes over low heat and add the clams again before serving.
Alternatively, you can remove some or all shells before serving.
