Tagliolini con Vongole e Zucchini (Thin Noodles with Clams and Zucchini)

Name: Tagliolini con Vongole e Zucchini (Thin Noodles with Clams and Zucchini)
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 pinch Pinch hot chili flakes; 2 kgs Manila clams or New Zealand cockles; 237 milliliters dry white wine; 4 eggs; 828 milliliters flour; 3 cloves garlic; 1 teaspoons extra-virgin olive oil; 4 Tbsps extra-virgin olive oil, plus more for drizzling; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 2 fresh plum tomatoes, peeled, seeded and diced; 6 servings Salt and pepper, to taste; 1 medium zucchini, sliced into 1/4-inch thick half moons

Tagliolini con Vongole e Zucchini (Thin Noodles with Clams and Zucchini)

Tagliolini con Vongole e Zucchini (Thin Noodles with Clams and Zucchini) might be just the main course you are searching for. One portion of this dish contains roughly 17g of protein, 14g of fat, and a total of 469 calories. This dairy free and pescatarian recipe serves 6. A mixture of chili flakes, new zealand cockles, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

1 recipe basic pasta dough, recipe follows;

Ingredients you will need

Pasta Dough

Soak the clams in a salt solution for 2 hours, changing the water several times and discarding sediments that settle in the water.

Ingredients you will need

Clams

Water

Salt

Prepare the pasta according to the recipe.

Ingredients you will need

Pasta

Roll it out to the thinnest setting on a pasta rolling machine, then cut into ribbons 1/8-inch thick. Set on a sheet tray dusted with semolina and cover with clean, damp dish towels until ready to cook.

Ingredients you will need

Semolina

Pasta

Roll

Equipment you will use

Kitchen Towels

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a 12 to 14-inch saute pan, heat 4 tablespoons olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and chili flakes and cook 5 minutes.

Ingredients you will need

Red Pepper Flakes

Garlic

Add the zucchini and tomatoes and continue to cook until the tomato juices have evaporated.

Ingredients you will need

Tomato

Zucchini

Add the clams and the wine cover, and cook until the clams have begun to steam open.

Ingredients you will need

Clams

Wine

Drop the pasta in the boiling water and cook 1 minute.

Ingredients you will need

Pasta

Water

Drain and add to the pot with the clams. Toss until the noodles are well dressed and the sauce is the proper consistency, add the parsley and serve.

Ingredients you will need

Pasta

Parsley

Clams

Sauce

Equipment you will use

Pot

BASIC PASTA DOUGH

Ingredients you will need

Pasta Dough

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough