Fresh tagliolini with clams & peas 🌿🐚 A bright, elegant pasta with lemon zest, sweet peas, and tender clams—pure Italian coastal flavor in every bite! 🍋✨
Ingredients (serves 4)
Pasta Dough
• 1 2/3 cups all-purpose flour (200 g)
• 2 whole eggs
Sauce & Garnish
• 1 shallot, finely sliced
• Zest of 1 lemon
• A few basil leaves
• Extra virgin olive oil
• 1.1 lb purged clams (500 g)
• 1/2 cup dry white wine (100 ml)
• 3/4 cup fresh peas, shelled (120 g)
• Salt, as needed
• Freshly ground black pepper
Method
Place the flour on a work surface and make a well in the center. Add the eggs and mix until a dough forms. Knead until smooth and elastic, about 8–10 minutes. Wrap and rest in the refrigerator for 1 hour.
Roll the dough thinly using a pasta machine or rolling pin, then cut into tagliolini.
Finely slice the shallot and place it in a pan with a drizzle of extra virgin olive oil. Add the basil and lemon zest, then cook gently over low heat until softened and fragrant.
Add the purged clams, pour in the white wine, and add the fresh peas. Cover with a lid and cook until the clams open.
Remove the clams from the pan. Shell most of them, keeping a few in the shell for garnish if desired.
Blend the cooking liquid and vegetables until smooth to create a light green sauce.
Blanch a few extra peas in salted boiling water, then drain well. Char them lightly over an open flame or in a hot pan until slightly blistered.
Cook the fresh tagliolini in salted boiling water for 1–2 minutes. Drain and transfer directly into the sauce. Toss gently until evenly coated.
Plate the pasta and finish with the shelled clams, grilled peas, a drizzle of extra virgin olive oil, and freshly ground black pepper. Serve immediately.
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