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Tagliatelle with razor clams and fasolari
ingredients
servings
4
Tagliatelle, pasta
400 grams
Clams
500 grams
Grooved razor shell
500 grams
Smooth clam
500 grams
Garlic
2 wedges
Extra virgin olive oil
to taste
Tomato pulp
5 spoons
Salt
to taste
Pepper
to taste
Parsley
1 sprig
first courses from Italy - Puglia
Tagliatelle with razor clams and fasolari
Tagliatelle with razor clams and fasolari
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
If you fancy an original but easy to prepare fish dish, I recommend the Tagliatelle with clams, razor clams and fasolari!
preparation
step 1
After letting the clams, fasolari and razor clams drain in salted water, put them in a pan with extra virgin olive oil until the molluscs are not open.
step 2
Remove the trio di mare, filter the cooking liquid and keep it aside, shell a part of the molluscs eliminating the valves.
step 3
In a pan put the extra virgin olive oil, the cloves of garlic and pour the tris di mare leaving them to cook for a couple of minutes.
step 4
Add the cooking liquid and 3-4 tablespoons of tomato pulp.
step 5
Arrange salt and pepper, stir and continue cooking for a couple of minutes.
step 6
Boil the tagliatelle in abundant salted water, drain and add the pasta to the shellfish.
step 7
Sauté on high heat for about a minute and then serve with a nice sprinkling of finely chopped parsley!
