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| Spaghetti alle vongole (with clam) |
A famous dish in
Venice and one I like very much. Relatively easy to make at home if you have a
leisurely moment.
1. Knead around 100gm pasta
flour with 1 egg and a pinch of salt (2 persons portion) until shiny, wrap in
cling film and rest for half an hour.
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| hand made pasta |
2. On a well floured
surface, roll the dough, in small portions, to very thin. Sprinkle flour on
top, fold up and cut into thin strips.
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| hand made pasta |
3. Bring to boil a
wide pan with a cm of water, a few slices of ginger, add well rinsed clams. Stir gently and take out clams one by one, that just opened up, throw
away those that do not open.
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4. Reduce the liquid
to a small bowl quantity, pour out of the pan and discard the bottom bit with sand.
5. Bring to boil a
large pot of water with big pinch of salt, add spaghetti and cook until desired
firmness. Move spaghetti to the pan with clam juice, lots of olive oil and
clam, toss, add black pepper and serve.
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