Recettes Claudia

Tagliolino with cuttlefish ink and clams served in Vietri pottery

My tagliolino with cuttlefish ink and clams
This version of pasta with clams has, in my opinion, an extra gear thanks to the fresh pasta with squid ink, because as well as being graphically pleasing, it has a greater taste of the sea thanks to the squid ink that colors the pasta.
You can easily buy the cuttlefish ink in the supermarket, but better if you enjoy making it at home, using a little fresh squid ink.
 
My advice ...
My advice is basically the same as always: a great dish is made only with excellent raw materials. Choose, therefore, some excellent Italian clams, DOP cherry tomatoes, absolutely Extra Virgin olive oil and excellent pasta.
 
Ingredients for 4 people:
360 gr of fresh tagliolini with cuttlefish ink
1 kg of clams from Italy
200 g of fresh tomatoes
2 cloves of fresh garlic
Extra Virgin Oil q.b.
coarse salt and up q.b.
black pepper q.b.
Chopped fresh parsley
 
Preparation:
Put the pot on the stove to cook the pasta and boil salted and cook the pasta in plenty of water.
 
Meanwhile, in a large pan, brown the garlic in plenty of Extra Virgin oil. When it is brown, remove the garlic and add the clams and tomatoes. Cover with the lid. Open the clams, remove them from the pan and stir in the pasta that in the meantime it will be cooked (I recommend al dente!)
 
Serve with a chopped fresh pepper and parsley if you like.
 

So enjoy your meal with my Tagliolino with cuttlefish ink and clams, which if served in the Vietri ceramics dishes will be even better and more beautiful to see !!!