Golden Vegetable Tagliolini


  • 1kg pack or 700g jar clams with shells in brine
  • 700g broccoli
  • 500g tagliolini pasta
  • extra-virgin olive oil
  • garlic
  • parsley
  • salt

Drain the clams in a plate and heat them in a pan with a ladle of water, some parsley leaves and 2 cloves of garlic; let cool then shell.
Filter the liquid and set aside. Clean the broccoli, chop the florets and cook for 10 minutes in a pot of boiling water, then salt, add the tagliolini and cook them.
In the meantime, put 4 tbsp of oil, 1 clove of garlic, 1 tbsp of chopped parsley and 1 pinch of chili into a frying pan.
Add 2 ladlefuls of the clams’ cooking liquid, bring to boil, add the clams and cook for 2/3 minutes.
Drain the pasta with the broccoli, sauté with the dressing and serve right away.


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