Tagliolini with clams and turmeric
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| Preparation Time | 1 hour |
| Servings |
people
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Ingredients
- 180 g Gluten Free De Tacchi Maranello Corn Tagliolini
- 750 g Fresh clams
- Powdered Turmeric
- 1 clove garlic
- Chopped Parsley
- Extra virgin olive oil
- Salt and pepper
Ingredients
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Instructions
- Heat some water for cooking the pasta.
- Put a pan over high heat with a little oil, garlic and clams. Cover with a lid and cook until the clams open, about ten minutes (for safety it's better to remove those that do not open). Remove from fire and let cool down.
- When the water boils, salt only slightly (the clams are already very salty so it's better to be careful) and pour the tagliolini in.
- Once cooled, extract the molluscs from the shells (you can keep some complete ones for garnishing). Filter the "sauce" left in the pan to remove the sand that was contained in the clams, then carefully clean the pan and put the filtered sauce back in it.
- Drain the pasta when it is still firmly al dente (after about 5/6 minutes of cooking). Make sure to save some cooking water and rinse the drained pasta under cold water until it is completely cooled down.
- Put the pan with the sauce over medium heat, heat for a few moments and then add the tagliolini, the turmeric (a little, just enough to give color and scent) and the clams. Finish to cook the pasta adding some cooking water and tasting to understand if it is necessary to add salt. Remove from heat and sprinkle with chopped parsley.
- Serve forming a "nest" using a large fork and a ladle. Garnish with a bit of raw oil, some clams and crushed black pepper.
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