Chitarra Neri Alla Vongole Recipe
mussel brodo, clams, parsley, lemon
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Ingredients
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Broth
Pasta and Clams
Method
Broth Preparation
- 1
- 2
Add Wine and Stock
Pour in the white wine, stirring to deglaze the pot. Allow it to simmer for about 2-3 minutes, then add the fish stock or water, salt, and lemon zest. Bring the mixture to a gentle boil.
- 3
Cook the Clams
Add the cleaned clams to the pot, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
- 4
Finish the Broth
Stir in the chopped parsley and season with black pepper to taste. Keep the broth warm on low heat.
Pasta Cooking
- 5
Cook the Chitarra Pasta
In a separate pot, bring salted water to a boil. Add the chitarra pasta and cook according to package instructions until al dente, usually around 3-4 minutes.
- 6
Combine Pasta and Broth
Once the pasta is cooked, drain it and add it to the pot with the clam broth. Toss gently to combine, ensuring that the pasta is well coated in the broth.
