Preparation
Step 1
Soak the clams in water and sea salt for 1 hour. Rinse well with fresh water.
Step 2
In a frying pan add the olive oil and garlic. Fry over a low heat.
Step 3
Increase the heat and add the clams. Deglaze with white wine and cover with a lid. Cook the clams on a high flame until they are completely open. Strain the clams through a sieve, reserving some clam broth. Remove the clams from the shell and set aside.
Step 4
Cook Sourdough Tagliatelle according to cooking directions, reserving some cooking water. Drain the tagliatelle, adding to the pan with the clam broth. Toss the tagliatelle for about 1 minute, adding the clams and a drizzle of olive oil. Adjust the consistency with cooking water. Season with black pepper to taste and and chopped parsley.
Step 5
Serve the tagliatelle, garnishing with leftover clams and chopped parsley.
