French Market Recipe 2024 38
Pasta nero alle vongole et Parmigiano Reggiano
Black pasta with clams and Parmigiano Reggiano
Ingredients
- 250gr packet of Morelli Pasta nero di seppia from the French Market shop
- 500gr clams fresh in shells (or replace with tinned)
- 125ml white wine
- 1 clove garlic
- Handful fresh parsley
- 2 or 3 tablespoons olive oil
- 100g Parmigiano Reggiano 18 months aged
Directions:
- Wash and chop the parsley
- Peel and slice the garlic
- Wash and scrub the clams with a small brush to remove any sand or weeds
- Place in a large empty saucepan and cover with lid (no water)
- Wait until clams are fully open
- Remove clams and use a fine sieve to sieve the liquid from the clams
- Retain the liquid
- In a large pan, lightly fry the garlic and half the parsley in olive oil
- Add the clams, clam liquid and wine
- Bring to boil then simmer for about 5 minutes – discard any clams that have not opened
- Boil the pasta in plenty of salted boiling water until al dente (centre is slightly hard when bitten)
- Spoon the pasta into the clam sauce adding a bit of the pasta water and stir in
- Boil for about 3 minutes
- Grate the parmigiano
- Finely chop remaining parsley
Serve the pasta straight away topped with the parsley and grated parmigiano, pair with a glass of Chateau d’Escalans’ Whispering Angel Rose from the French Market shop or buy online at www.frenchmarket.co.za/shop/
Bon Appétit!