> Recipes > Pasta

Maltagliati with clams and wild asparagus

PT1H

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Maltagliati pasta

  • 200g of semolina flour, preferably durum wheat semolina
  • 2 eggs
  • 1 egg yolk

Steamed clams

To serve

save recipe
recipe saved

Method

save recipe
recipe saved
1
Begin by preparing the maltagliati pasta. Sift the flour onto a clean work surface and make a well in the centre, cracking the eggs and egg yolk into the well. Mix the egg into the flour and knead well until it forms a smooth dough. Shape into a ball, then wrap in clingfilm and leave to rest in the fridge for 30 minutes
  • 200g of semolina flour, preferably durum wheat semolina
  • 2 eggs
  • 1 egg yolk
2
Using a pasta machine, roll out a sheet of pasta to a thickness of 1 mm. Leave the pasta to rest until slightly dried out (the dough should no longer stick together, but not be too brittle), then roll it up into a cylinder and cut out into long ribbons of maltagliati. Unravel the pasta ribbons into nests and dust lightly with flour, then set aside until ready to cook
3
Meanwhile, finely chop the shallot and garlic and sauté gently over a medium heat until the shallot is tender. Increase the heat, then add the clams and white wine to the pan turn. Cover with a lid and cook for a further 4 minutes
4
Take the pan off the heat and remove the clams, separating them from their shells. Pass the remaining liquid from the pan through a fine sieve, reserving the liquid but discarding the shallot and garlic
5
Bring a separate pan of salted water to the boil and blanch the asparagus for 1–2 minutes. Remove from the pan using tongs, then place the pasta into the pan and cook in the asparagus water for 1 minute 30 seconds
6
Drain the maltagliati and transfer to a frying pan along with the clam and shallot cooking juices. Mix well over a gentle heat to finish, then add the clams and asparagus to the pan
7
Divide the pasta between serving plates and finish with a generous drizzle of olive oil and some freshly ground black pepper
Share recipe

Comments ()

Maltagliati with clams and wild asparagus

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.