Spaghetti with clams and truffle slices is a special main that can be homemade easily (and quickly) by anyone, anywhere. This is surf 'n' turf version, with a layer contrasting earthy flavors to elevate the taste profile of the meal. I loved the result, and I hope you will love it too 🙂
Ingredients
90 G SPAGHETTI PASTA
250 G CLAMS
15 G WHITE WINE
15 G TIMPERIO BLACK TRUFFLE SLICES IN EVOO (Alternatively you may grate 5 gr of black truffle in brine, or use 20 gr of truffle sauce (tartufata))
15 G TIMPERIO GENTILE EVOO
1 TSP WHITE-TRUFFLE FLAVORED EXTRA VIRGIN OLIVE OIL
2 PINCH PARSLEY
1 PINCH LEMON ZEST
1 QT GARLIC GLOVE
1 PINCH CHILI-PEPPER (DRY) (Alternatively you may 10 gr of chili-pepper flavored extra virgin olive oil)
Directions
Soak the clams for an hour to remove the salt. Then drain and pour them into a large pan with extra virgin olive oil, the peeled garlic, and the chili pepper.
Cook it over medium heat until the clams open. Deglaze with the white wine and allow it to evaporate over low heat for about 5 minutes.
Remove the clams and filter the sauce. Take off the chili pepper and the garlic.
Cook pasta al dente by following the instruction and cooking time indicated in the pasta package.
Pour the pasta into the saucepan together with the clam sauce. Stir over low heat for a few minutes, then add the lemon zest. Add the clams (you can shell apart if you wish to).
Pour into plates and complete with the freshly washed and chopped parsley, and a drizzle of truffle flavored oil, and truffle slices
