Chitarra Neri Alla Vongole Recipe
mussel brodo, clams, parsley, lemon
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Ingredients
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Pasta
Brodo
Method
Pasta Preparation
- 1
Cook the Chitarra Pasta
Bring a large pot of salted water to a boil and cook the Chitarra pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
Brodo Preparation
- 2
- 3
Add White Wine
Pour in the white wine and let it simmer for about 2-3 minutes until it reduces slightly.
- 4
Add Fish Stock
Add the fish stock (or water) to the pot and bring to a gentle simmer.
- 5
Cook the Shellfish
Add the cleaned mussels and clams to the pot. Cover and cook for about 5-7 minutes, or until the shells open. Discard any that do not open.
- 6
Season the Brodo
Stir in the chopped parsley, lemon zest, and lemon juice. Season with salt and black pepper to taste.
Combine & Serve
- 7
Combine Pasta and Brodo
Add the cooked Chitarra pasta to the pot with the shellfish brodo. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- 8
