TasteToronto | Tagliatelle and Clams

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Tagliatelle and Clams

Easy

Tagliatelle and Clams

Nadia Boachie

Nadia Boachie

Tagliatelle and Clams

Method

Tagliatelle and Clams 3 Steps

  • Step 1

    In a large pot of boiling salted water, cook the tagliatelle until al dente, then drain the pasta well.

  • Step 2

    While pasta is cooking, in a large, deep skillet or pot, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and 1/4 cup water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open because this means they are bad.

  • Step 3

    Add the tagliatelle and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the tagliatelle absorbs some of the juices, about 1 minute. Transfer the tagliatelle and clams to plates or shallow bowls and serve. Feel free to finish with a squeeze of lemon and extra salt.

Tags:

Cooking At Home

Toronto Recipes

Tagliatelle and Clams

Easy

Tagliatelle and Clams

Nadia Boachie

Nadia Boachie

Tagliatelle and Clams

Yields:

Serves 6

Prep Time:

0 hours 5 mins

Cook Time:

0 hours 15 mins

0.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Tagliatelle and Clams

  • 1 pound tagliatelle or other pasta like spaghetti 

  • Sea salt

  • 1/4 cup extra-virgin olive oil 

  • 4 garlic cloves, minced

  • 1/2 teaspoon crushed red pepper

  • 2-3 dozen littleneck clams (scrubbed) 

  • 1/4 cup water

  • 1/4 cup parsley, finely chopped

  • Freshly ground black pepper

  • Lemon wedges, for serving (optional)

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Method

Tagliatelle and Clams 3 Steps

  • Step 1

    In a large pot of boiling salted water, cook the tagliatelle until al dente, then drain the pasta well.

  • Step 2

    While pasta is cooking, in a large, deep skillet or pot, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and 1/4 cup water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open because this means they are bad.

  • Step 3

    Add the tagliatelle and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the tagliatelle absorbs some of the juices, about 1 minute. Transfer the tagliatelle and clams to plates or shallow bowls and serve. Feel free to finish with a squeeze of lemon and extra salt.

Tags:

Cooking At Home

Toronto Recipes

Tagliatelle and Clams