You will need

4 servings

280g Sourdough Tagliatelle
1 clove of garlic
1kg clams
100ml white wine
Extra Virgin olive oil
A sprig of chopped parsley
Salt
Black pepper

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.