Tagliolini with Fresh Clams

Recipe with "I Tagliolini" fresh pasta by Pastificio Gaetarelli

35 minutes

4 persons

Clean the clams by soaking them in salted water for a couple of hours to flush out any impurities. After rinsing, put them in a pot with some oil. Cover the pot and cook in medium heat stirring often, until the clams open. Turn off the fire and filter leftover clam juice.
Put some oil in a big pot and brown the garlic and chilli pepper. Add the clams, filtered juice and minced parsley. As soon as the juice is reduced, pour some white wine and let it evaporate. Season with salt.
Leave a handful of clams for garnish.
Remove the shells of the clams.
Cook the tagliolini for two minutes in abundant salted water, drain al dente and mix into the pan with the shelled clams. Transfer onto a plate and garnish with whole clams and a sprinkling of parsley. Serve immediately.