FRESH PASTA WITH CLAMS AL AGLIO E PEPERONCINO

CategoryDifficultyBeginner
Total Time45 mins

   6 PAX - Time 45 min.  

Utensils: Cooking pot, skillet, knife and chopping board, chef tweezers

See recipe in PDF or print



INGREDIENTS

 400 g Fresh pasta
 150 g Clams
 125 g Peeled shrimp
 125 g Fresh spinach
 3 Dried tomatoes
 6 Cloves of garlic (25 g)
 3 Hot peppers
 Sal
 Pimienta
Pairings:


ELABORATION

1

Boil the pasta in abundant water with salt, from 2 to 5 minutes (following the manufacturer’s instructions), leaving it al dente.

2

Drain the pasta, drizzle with Pons Family Selection Arbequina Oil and allow to cool at room temperature (never under water!). Set aside.

3

Clean and wash the spinach leaves and julienne cut (into strips).

4

Slice the garlic and mix it with the peppers cut into rounds (preserving the seeds). Julienne cut the oven-dried tomatoes (into strips).

5

Purge the clams if necessary, soaking them for 2 hours in abundant cold water and salt.

6

Into a large frying pan on low heat, put the oil, garlic and pepper.

7

Allow the garlic to lightly brown.

8

Add the clams, cover pan and wait for them to open (discard clams that don’t open).

9

Add the spinach, tomato and shrimp. Stir the mixture for 1 minute.

10

Add the pasta al dente and stir the mixture, trying to evenly distribute the clams, spinach and tomato.

11

The pepper in the recipe may be exchanged for a drizzle of Pons Pepper Infused Oil just before serving.

Observations:
12

Be careful when adding salt to this dish, as the clams already add an iodine taste.


 

Ingredients

 400 g Fresh pasta
 150 g Clams
 125 g Peeled shrimp
 125 g Fresh spinach
 3 Dried tomatoes
 6 Cloves of garlic (25 g)
 3 Hot peppers
 Sal
 Pimienta
Pairings:

Directions

1

Boil the pasta in abundant water with salt, from 2 to 5 minutes (following the manufacturer’s instructions), leaving it al dente.

2

Drain the pasta, drizzle with Pons Family Selection Arbequina Oil and allow to cool at room temperature (never under water!). Set aside.

3

Clean and wash the spinach leaves and julienne cut (into strips).

4

Slice the garlic and mix it with the peppers cut into rounds (preserving the seeds). Julienne cut the oven-dried tomatoes (into strips).

5

Purge the clams if necessary, soaking them for 2 hours in abundant cold water and salt.

6

Into a large frying pan on low heat, put the oil, garlic and pepper.

7

Allow the garlic to lightly brown.

8

Add the clams, cover pan and wait for them to open (discard clams that don’t open).

9

Add the spinach, tomato and shrimp. Stir the mixture for 1 minute.

10

Add the pasta al dente and stir the mixture, trying to evenly distribute the clams, spinach and tomato.

11

The pepper in the recipe may be exchanged for a drizzle of Pons Pepper Infused Oil just before serving.

Observations:
12

Be careful when adding salt to this dish, as the clams already add an iodine taste.

FRESH PASTA WITH CLAMS AL AGLIO E PEPERONCINO

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