Passatelli with clams and lemon zest
It often happens during the summer that you want to try great traditional dishes in a fresher and lighter version. Take passatelli, for example. In the summer, especially at lunch, it is impossible to eat them in broth… but a few clams and a bit of lemon zest are all it takes!
Want to find out right away how to make this fantastic recipe? Here is everything you need.
HOW TO PREPARE PASSATELLI WITH CLAMS AND LEMON ZEST
Ingredients for 4 people
- 2 packs of Pasta Fresca Rossi Parmigiano Reggiano Passatelli
- 700 g of clams
- 1 bunch of parsley
- ½ glass of dry white wine
- the zest of half an organic lemon
- Extra virgin olive oil, salt and pepper to taste
Preparation
- The steps for making this dish are few, but they require some time, especially the cleaning of the clams. First, they need to be purged: clean them well under running water and discard any that are open or broken. Take a bowl and prepare a mixture of water and salt (about 35 g for every liter of water). Place the clams inside a colander and immerse them in the salted water: this way, the released sand will settle at the bottom of the container. Let them rest for a couple of hours. After this time, take the clams one by one and tap them lightly on a piece of paper towel to see if any sand remains inside.
- Once the clams have been purged, move on to cooking them. Take a pan and add a drizzle of extra virgin olive oil, a little parsley, and a glass of water. Turn on high heat and cook the clams with the lid on, shaking from time to time to help them open.
- When all the clams are open, filter the cooking liquid to remove any remaining residue.
- Now shell some of the clams and sauté them lightly in a pan with extra virgin olive oil and parsley. After a few minutes, deglaze with the white wine.
- Now that the clams are ready, move on to cooking the passatelli following the instructions on the package.
- Drain them and sauté them for a few seconds in the pan with the clams, adding a bit of their cooking water. Plate the dish and finish with a few unshelled clams, minced parsley, a drizzle of extra virgin olive oil, and the zest of half an organic lemon.