Trenette with clams
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Author:
Servings
4
Transport yourself to the seaside with a classic dish of pasta with clams. Al dente pasta trenette is the perfect shape to be tossed with succulent clams, garlic, good olive oil, cherry tomatoes and plenty of fragrant herbs. The briny sweetness of the clams pairs perfectly with the fragrant garlic-infused sauce, creating a symphony of flavors that will transport you to coastal Italy. A simple yet elegant dish that captures the essence of the sea and the heart of Italian cuisine.
Ingredients
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500g Pasta Trenette
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1kg (2.2 lbs) clams
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4 cloves garlic
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1 red chili cut into slices (remove most seeds)
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1 cup white wine
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10-15 cherry tomatoes, halved
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2 handfuls dill or broad-leaved parsley
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Organic extra virgin olive oil
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Organic lemon olive oil
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1 blob butter (optional)
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Good bread to dip in the sauce
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Italian Sea Salt
Directions
Put the pasta in plenty of boiling, well-salted water and cook it al dente.
Rinse the clams thoroughly in cold water. Discard open clams that do not close when you tap them lightly against the table. Throw out the broken ones and put the cleaned and rinsed clams to drain in a sieve.
Put a dash of olive oil in a large saucepan and saute the garlic and chili in it. Add the drained clams, stir and add a splash of white wine. Steam for 1-2 minutes under a lid.
Once the clams have opened, add the drained pasta and tomatoes to the clams. Stir well and heat it all through for 30 seconds.
Add chopped herbs and, if you like, a little blob of butter.
Serve immediately, garnished with some fresh herbs on top, a drizzle of lemon oil and a good loaf of bread on the side.
Recipe Note
Clams are closed when you buy them. This indicates that they are alive. When steaming or boiling, they die and the sphincter relaxes, so the mussel allows the shell to open. Once the clams open up, they are ready to eat.
