Tallutzas with prawn sauce and wedge clams

4
1 hour 15 minutes

Ingredients

Tallutzas

  • 400g of durum wheat flour
  • 192g of water
  • 10g of yeast

Wedge clams

  • 200g of wedge clams
  • 1 tbsp of chopped parsley
  • 1 garlic clove, crushed
  • 1 tbsp of olive oil
  • 150ml of shellfish stock
  • salt
  • freshly ground black pepper

Prawns

  • 200g of prawns, shelled weight
  • 2 tbsp of extra virgin olive oil
  • 1/4 lemon, zest only
  • 3 basil leaves, chopped
  • salt
  • freshly ground black pepper

To serve

  • 400g of green beans
  • 100g of almonds, chopped
  • 1 garlic clove
  • 1 handful of chopped parsley
  • 2 tbsp of olive oil

Method

1
To begin, make the tallutzas. Mix the flour with water and yeast and knead for at least 20 minutes. Roll out the dough to about 1mm and cut out circles with a 3cm cutter. Set aside while you prepare the remaining elements
  • 400g of durum wheat flour
  • 192g of water
  • 10g of yeast
2
Heat a pan over a medium heat and add a dash of oil. Add the chopped garlic and parsley then add the clams and place a lid on the pan. Cook until the clams have opened, then pour the liquid from the pan through a sheet of muslin into a bowl
  • 200g of wedge clams
  • 1 tbsp of chopped parsley
  • 1 garlic clove, crushed
3
Pick the meat from the shells and season with oil, salt and pepper
  • salt
  • freshly ground black pepper
  • 1 tbsp of olive oil
4
Dice the prawn tails and marinate in olive oil, the lemon zest, salt and pepper
  • 200g of prawns, shelled weight
  • 2 tbsp of extra virgin olive oil
  • 1/4 lemon, zest only
  • freshly ground black pepper
  • salt
5
Cook the green beans in salted boiling water until tender, then transfer to iced water to stop the cooking process. Finely chop and set aside
  • 400g of green beans
6
Add a dash of oil to a pan and sauté the garlic and parsley until the garlic is soft. Add the reserved cooking liquid from the clams, plus a splash of shellfish stock, and taste - if it's a little too salty, add a splash of water
  • 1 handful of chopped parsley
  • 1 garlic clove
  • 2 tbsp of olive oil
7
Cook the tallutzas in salted boiling water until al dente, then add to the pan with the garlic and parsley and gently stir to coat in the mixture until you have a nice creamy sauce
8
Remove from the heat and stir in the wedge clams, prawns and green beans. Sprinkle over the almonds and serve