Pappardelle con Cozze al Pomodoro Prezzemolato
Serves 6 People
Ingredients:
- 480 grams Pappardelle Pasta
- 150 grams fresh Clams, cleaned and washed
- 200 grams Cherry Tomatoes, cut in quarters
- 120 ml Extra Virgin Olive Oil
- 120 ml Italian Dry White Wine
- 60 grams pitted Olives
- 48 grams Capers, rinsed
- 1 bunch Italian Parsley, chopped
- 60 grams Garlic, smashed
- 120 grams Shallots, diced finely
Method:
- Heat the oil and sweat the shallots and then the garlic
- Add the capers, olives, clams and de-glaze with the white wine, reduce
- Add the quartered cherry tomatoes and cook for a few minutes
- Meanwhile cook the pasta in plenty of salted boiling water
- Strain the pasta and add to the sauce
- Serve on a heated plate and top with chopped parsley