March 20, 2017
3 lbs. fresh Manila clams in the shell
250 gr. Luciana Mosconi Tagliatelle
8 large garlic cloves, minced
1 large shallot, chopped
2 dried cayenne chiles, chopped
1/3 C. extra virgin olive oil
1/2 C. good quality dry white wine
1/3 C. minced Italian parsley
1/2 C. freshly grated Parmigiano Reggiano
Rinse the clams in cold water and discard broken ones.
Preheat a large pot of salted water for the pasta.
Sauté the garlic, half of the shallot, the cayenne, and the olive oil over medium heat until fragrant and softened. Hold until the pasta is cooked.
Heat the wine and the other half of the shallots in another pot.
Cook the pasta in the salted water ~4-5 minutes to desired doneness.
At the same time, steam the clams with the wine and shallots until all of the clams have opened, ~5 minutes. Discard clams that have not opened.
Drain the pasta and combine with the olive oil mixture.
Serve the pasta in large bowls. Garnish with salt and the cheese. Add clams. Garnish with parsley. Serve hot.