Gluten free superfood pasta with clams recipe

Today I am very happy to share with you an Italian recipe that I love and that’s typical from the South where I come from: superfood spirulina tagliatelle with clams.

It actually looks like a simple recipe but it does require a few skills to succeed it beautifully and delight all of your guests.

Furthermore clams are a fantastic source of iron, that for us women, it’s beyond precious and I added and extra touch of sea and iron with the spirulina pasta from an organic and artisanal brand that I love and sell: Pasta d’Alba.

If you don’t have it, spaghetti or linguine will be just perfect.

So let’s start…!

INSTRUCTIONS

Let’s wash the clams very well until the water gets clear, with no more residues of sand – that is very important.

Peel the garlic and cut it in two pieces.

Take a large pan, add the clams, the garlic, the chilli and the extra virgin olive oil. Put it over medium-high heat, cover the pan with a lid and start cooking the clams. Stir gently from time to time and when they all open up, turn the heat off, put the clams in a bowl and filter the juice and pour it in a separate bowl.

It is important to turn off the heat as soon as the clams open to not overcook them as they can get too dry. Also filter the juice well to avoid some residues of sand to accidentally drop in the final sauce/dish.

Another tip, taste the juice as it might be salty because of the sea water coming out from the clams so you might want not to put salt in the water of the pasta afterwards.

Let’s cook pasta now.

Take a large pot. Add water. When the water is boiling add the pasta and then a pinch of salt.

At this point lower the heat as the pasta must cook nicely and gently, not with boiling water that might definitely stress it and alter its quality and taste.

What is key with this recipe is that you finish cooking the pasta in the pan, with their juicy juice!

So once the pasta is half-cooked, we say ‘al dente’ in Italian, drain all the water and put the in the pan along with the juice. Put the pan back on a medium high heat. Stir gently until the pasta is ready and the juice fully absorbed by the pasta. If done properly, you will get a lovely creamy sauce all around your pasta. Now turn the heat off. Add some freshly chopped parsley and mix everything together.

Serve on a dish with the clams on top and…

Buon Appetito!