Tagliatelle Vongole Recipe

Time30m

Serves2

clams, white wine, olive oil bread crumb

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Ingredients

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1
Prepare the Pasta
Cook the tagliatelle pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2
Cook the Clams
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the fresh clams and white wine. Cover the skillet and let the clams steam for about 5-7 minutes, or until they open up. Discard any clams that do not open.
3
Combine Ingredients
Add the cooked tagliatelle to the skillet with the clams. Toss everything together, adding a bit of reserved pasta water if needed to create a light sauce. Season with salt and black pepper to taste.
4
Prepare the Topping
In a small pan, toast the bread crumbs over medium heat until golden brown. Remove from heat and stir in chopped parsley.
5
Serve
Plate the tagliatelle vongole and sprinkle the toasted bread crumbs on top. Garnish with additional parsley if desired. Serve immediately.