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Le Cordon Bleu News, 04/01/2013
Tagliatelle con vongole
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Recipe

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About this recipe

This delicious Venetian inspired fresh pasta with clams recipe is simple and elegant. The clams impart a gentle taste of the sea into the rich lemon butter sauce that coat the tagliatelle.

Recipe - Tagliatelle con vongole

Serves: 4

Preparation time: 1 hour

In this recipe:

  • clams
  • tagliatelle
  • white wine
  • shallot
  • lemon

 

Ingredients

Pasta dough
300 g flour
30 ml olive oil
3 eggs
Principal ingredients
1 kg clams, in shells
20 ml olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
200 ml white wine
30 g butter
salt, black pepper
juice of ½ lemon
1/2 bunch flat-leaf parsley, chopped
Decoration
Persinette Cress® micro greens

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Method

  1. Prepare the pasta dough. Place the flour, olive oil and eggs in a bowl fitted with a knife blade of a food processor. Process until mixture begins to form large crumbs. Transfer to a lightly floured work surface and knead for 2 minutes to obtain a smooth, even consistency. Wrap in cling film, refrigerate for 20 minutes.
  2. Immerse the clams in salty water to remove the sand, then rinse under cold running water. Set aside to drain.
  3. Roll the dough out as thinly as possible, fold in half and roll out again, placing the rolling pin on the furthest edge and gently stretch the dough. Roll out and fold ten times until the pasta sheet is as thin as possible. Roll out the sheet of pasta. Cut into ribbons with a knife.
  4. In a large saucepan, bring salted water to the boil. Cook the tagliatelle in the boiling salted water until al dente, 2 – 3 minutes. Drain.
  5. Heat the olive oil in large sauté pan. Sweat the shallots and garlic until soft, about 3 minutes. Add the clams and white wine. Cover and steam (à la marinière) for 3 to 5 minutes until the clams open.
  6. Discard any unopened clams. Add the tagliatelle and butter to the cooked clams in the sauté pan and, over low heat, mix with a fork for 1 minute.
  7. Season with salt and pepper. Add lemon juice and parsley. Serve in a shallow dish and decorate with Persinette Cress® micro greens.

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