Tagliolini Verde Alle Vongole Recipe
Clams & Mussels, Fresh Chilis, White Wine Caper Butter
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Ingredients
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Pasta
Seafood
Sauce
Method
Pasta Preparation
- 1
Cook the Tagliolini
Bring a large pot of salted water to a boil. Add the tagliolini and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Seafood Cooking
- 2
Prepare the Seafood
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced chili, sauté for about 1 minute until fragrant.
- 3
Add Clams and Mussels
Add the cleaned clams and mussels to the skillet, then pour in the white wine. Cover the skillet and cook for about 5-7 minutes until the shells open up. Discard any shells that do not open.
Combine and Serve
- 4
- 5
Integrate the Pasta
Add the cooked tagliolini to the skillet, tossing gently to coat the pasta with the sauce. If the mixture is too dry, add some reserved pasta water until the desired consistency is achieved.
- 6
Garnish and Serve
Sprinkle the chopped parsley and freshly ground black pepper over the pasta before serving. Enjoy your Tagliolini Verde alle Vongole!
