LEGÙ Tagliatelle with clams

list In: First Course

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 as needed.


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.

Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April May June July August September October November December

New Account Register

Already have an account?
Log in instead Or Reset password