Friday, April 11, 2008

Tagliatelle con vongole e porro

Our friends Andrea and Miriam ate dinner with us on Saturday. We made another egg pasta, this time Tagliatelle...

Tagliatelle con vongole e porro
4 People:
Vongole (small clams) 1 kilo
Leeks 100 g
Bay leaf 2
White wine 50ml
2 cloves of garlic
EVOlive oil

Warm EVOlive oil in a pan with garlic and bay leaves. Once the garlic is browned, add the clams. A few minutes later, add the white wine and cook until tender. Remove the shells.
Cut the leak in slices and simmer in a pan of chicken or vegetable broth for ten minutes.
Once cooked, add the leeks to the pan with clams. Bring salted water to a boil and cook the pasta until al dente. Add the cooked pasta to the vongole and serve.

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