You will need
280g Sourdough Tagliatelle
1 clove of garlic
100ml white wine
Extra Virgin olive oil
A sprig of chopped parsley
Soak the clams in water and sea salt for 1 hour. Rinse well with fresh water.
In a frying pan add the olive oil and garlic. Fry over a low heat.
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.
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.
Serve the tagliatelle, garnishing with leftover clams and chopped parsley.
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