Capture the essence of Campania and the Amalfi Coast with this dish made from tagliatelle and fresh clams. Discover how chef Albert Adrià has used his world-class gastronomic knowledge to create Smoked, Sourdough and Umami flavoured tagliatelle to create a dish unlike anything that has ever existed before. 

 

INGREDIENTS: 

• 280g Atavi's Sourdough Tagliatelle 
• 1 clove of garlic
• 1kg clams
• 100ml white wine
• Extra Virgin olive oil
• A sprig of chopped parsley
• Salt
• Black pepper

 

Serves 4

 

PREPARATION:

Step 1

Soak the clams in water and sea salt for 1 hour. Rinse well with fresh water.

 

Step 2

In a frying pan add the olive oil and garlic. Fry over a low heat.

 

Step 3

Increase the heat and add the clams. Deglaze with white wine and cover with a lid. Cook the clams on a high flame until they are completely open. Strain the clams through a sieve, reserving some clam broth. Remove the clams from the shell and set aside.

 

Step 4

Cook Sourdough Tagliatelle according to cooking directions, reserving some cooking water. Drain the tagliatelle, adding to the pan with the clam broth. Toss the tagliatelle for about 1 minute, adding the clams and a drizzle of olive oil. Adjust the consistency with cooking water. Season with black pepper to taste and chopped parsley.

 

Step 5

Serve the tagliatelle, garnishing with leftover clams and chopped parsley.

 

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