ORECCHIETTE WITH SPICY CLAM SAUCE
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Roberto Scala from ‘Ristorante San Giorgio’ in Genoa.
INGREDIENTS FOR 4 PEOPLE:
350 g ALTA VALLE SCRIVIA’S ARTISAN ORECCHIETTE pasta
400 g of clams
10 ripe ‘pachino’ tomatoes or other vine-ripened tomatoes
2 tablespoons of tomato Passata
handful of parsley, roughly chopped
1 garlic clove
2 tablespoons of Extra Virgin Olive Oil
small glass of white wine
chilli pepper flakes
salt and pepper to taste.
Put the ORECCHIETTE Pasta on to cook in abundant salted boiling water. Boil until ‘al dente’.
Meanwhile, in a wide pan , heat the olive oil, minced garlic, and chilli flakes on a high heat. Add the cleaned Clams and cook covered with a tight fitting lid for a few minutes, shaking the pan every so often. Uncover and add the white wine. Let evaporate then add the roughly chopped tomatoes, passata, parsley. Adjust the seasoning.
Add the cooked drained pasta and combine over the heat . Serve with a drizzle of Olive oil and side plates for the clam shells.
A Production by NGAME and iBANANA, genoese music Trio Universal “Festa a Boccadase” kindly lent by DEVEGA available on Amazon and iTunes.
Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/orecchiette/