Tagliatelle with Clams and Garlic
featuring Chef Muse
INGREDIENTS
METHOD
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200g tagliatelle pasta
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2 tablespoons olive oil
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1 garlic, sliced
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1/2 teaspoon crushed red pepper
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1/4 cup cherry tomatoes, halved
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1/4 cup white wine
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1 lb cleaned little neck clams
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1/2 cup pasta water
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1 tablespoon parsley
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Salt and freshly ground pepper
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Chef stone secret spice
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Cook pasta according to the package instructions. Drain and reserve 1/2 cup pasta water.
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Heat up 2 tablespoon of olive oil over medium heat in a large skillet.
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Add the garlic and cook, stirring, until golden, but not brown. Stir in the red pepper flakes.
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Add the wine and clams to the pan. Turn the heat to high, cover, and cook for 3-6 minutes. Remove the lid and check to see if all the clams opened (discard the ones that didn’t). Remove the clams from the pan.
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Add the pasta to the sauce and toss, adding in extra pasta water, bit by bit, if dry. Add the clams, cherry tomatoes and parsley back to the pan. Season and enjoy immediately!