dinner · everyday
Littleneck clams with passatelli
A twist on linguine and clams using passatelli, rustic noodles of fine breadcrumbs, egg and Parmesan pressed through a ricer, tossed with shell-on clams in garlicky white wine broth.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg, wheat and molluscs.
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Shopping list
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Equipment
You'll need: Potato ricer.
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Method
-
1
Mix the breadcrumbs, Parmesan, eggs, lemon zest and nutmeg into a firm, slightly sticky dough. Rest 20 minutes.
-
2
Bring a wide pot of salted water to a simmer. Press the dough through a potato ricer with large holes, cutting 5 cm (2 in) lengths straight into the water. Cook until they float, 1-2 minutes, and lift out.
-
3
Warm the garlic and chili in the olive oil, add the clams and wine, cover and cook 4-6 minutes until they open. Discard any that stay closed.
-
4
Add the passatelli and butter, toss gently, and finish with parsley. Serve with the clams still in their shells.
