Spinach Tagliatelle Alle Vongole
Fewer things speak summer patio weather than some fresh clams in an aromatic white wine & garlic sauce. Vongole is a longtime Southern Italian favourite. For this recipe, we've paired up this bright and light sauce with a special Spinach Tagliatelle (included in our June Pasta Club delivery). Chef Carl Warren has put together the shopping list for you, as well as the method for you to create this dish at home.
500g manilla clams
90mL good quality olive oil
2 cloves garlic, minced
5g crushed chili flakes
125mL dry white wine
100mL clam broth or chicken stock
50g fresh chopped parsley
100g Pecorino romano, or similar hard italian cheese, grated fine
Cracked pepper to taste
Bring 5L of water to boil for pasta. Make sure the water is well seasoned with salt!
In a large saute pan on medium heat, start with olive oil, garlic and chilies, stirring so the garlic doesn't brown. Once it starts to be aromatic, add clams. Toss together and cook for about a minute, until the clams start to open. Increase the heat to medium high, and add white wine to deglaze. Cook wine out for about a minute, and add your chosen stock or broth. At this point, start cooking tagliatelle. While noodles are cooking, clams should be close to fully opened, and the sauce should be slightly reduced. Once pasta is cooked to al dente, add to the pan, with a few tablespoons of the pasta water. Add half the pecorino, reserving the other half for garnish. Add parsley and toss together. Season with salt and cracked pepper. Plate, and top with remaining pecorino and cracked pepper.