My appetite for Italy
My appetite for Italy
Pasta with clams
Recipes by category
Ingredients (serves 4 ):
450 g package of Delverde Linguine (see Useful tips: Pasta "al dente")
40 fresh clams soaked in cold water for 30 minutes to remove the sand
1 can (142 g) of clams with its juice
30 cherry tomatoes cut in half
4 cloves of garlic, crushed in a garlic press (see Useful tips: Garlic)
2 tbsp. (30 g) of Alpino tomato paste
3 tbsp. (45 ml) of olive oil (see Useful tips: Cooking oil)
½ tsp. (2.5 g) of cayenne pepper flakes or 1 peperoncino, chopped
½ cup (125 ml) of dry white wine
1 cup (250 g) of chopped fresh Italian parsley
Salt and pepper
Drizzle of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy)
Preparing the pasta:
Fill a large pot with 4 liters of water and bring to a boil, then add a handfull of salt. Only add the pasta once you have started preparing the sauce and the clams, as the pasta only takes a 4 minutes to cook. If you chose another pasta, adjust the preperation and cooking time accordingly.
Preparing the fresh clams:
In a large pot, cover bottom with water and place fresh clams. Cook over high heat 5 to 8 minutes or until they are open, then turn off heat. Discard clams that remained closed after cooking.
Preparing the sauce:
In a large skillet over medium high heat, sauté garlic, peperoncino or cayenne pepper and tomato paste for 1 minute in olive oil (garlic must not brown as it then becomes bitter). Add the white wine and clam juice from the can and reduce by half over high heat. ** At this point, cook the clams then the pasta.** Add the canned clams and cherry tomatoes to the sauce. Add salt and pepper to taste.
When the pasta is ready, transfer with kitchen tongs into the sauce, then add 1/2 cup (125 g) of parsley, mix well and cook until sauce has thickened, approximately 2 minutes. When serving, place approximately 110 g of pasta in each plate with 10 fresh clams, add some parsley and a drizzle of extra virgin olive oil from Italy.
Enjoy your meal!