Tagliolini with barbe de fratte and clams

Method

1. Place the wine and clams in a broad pan over a high heat. Cover and steam until the clams are cooked, about 5 minutes.

2. Remove the clams from the pan (discarding any that remain closed) and shell them.

3. Return the shelled clams to the pan and coat in their juices. Strain the clams and reserve. Strain the clam juices through kitchen paper and reserve them.

4. Meanwhile, heat the olive oil in a frying pan. Add the onion and fry gently until translucent, add the garlic and cook for a further minute or so.

5. Add the reserved clam juices and bring to the boil.

6. Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliolini and cook according to the manufacturer's instructions, around 2-3mins.

7. Add the barbe de fratte to the frying onion and garlic mixture and toss to wilt. Add the clams and combine.

8. Drain the pasta, toss with a little olive oil and toss with the clam sauce. Serve immediately WITHOUT Parmesan cheese, adding a little extra olive oil if the pasta seems overly dry.

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Ingredients

100ml White wine
400g fresh clams, cleaned
70ml Olive oil, plus extra for tossing
1 onion, finely chopped
2 garlic cloves, finely chopped
Salt
400g dried tagiolini (ideally Cipriani)
300g barbe de fratte (wild chicory)

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