Tagliatelle with clams

A first course with all the taste of the sea!


• 120 g ÙNICA® Tagliatelle White Corn and LEGÙ® Chickpeas
• 400 g of clams
• ½ glass of white wine
• 4 tablespoons of EVO oil
• 2 cloves of unpeeled garlic
• thyme or parsley to taste
• pepper to taste


Soak the clams in water and salt for at least half an hour.
Wash them, drain them, pour them into a pan over high heat, with garlic and white wine.
Let the alcohol evaporate for a couple of minutes, cover with a lid until the clams they will be totally open (about 3’).
Meanwhile, in abundant boiling water, cook the ÙNICA Tagliatelle for 3 minutes (not salt will help the clams to give flavor).
Drain the clams, making sure to recover the cooking water released (sauce), filter it and keep it aside.
In a pan, brown the garlic with a little pepper over low heat in 2 tablespoons of oil.
Add the cooked clams, the al dente pasta and the previously filtered water.
Let it absorb over low heat for a few minutes.
Serve hot with ground pepper and thyme or parsley.