Spaghetti alle vongole (clams) and Truffle Carpaccio

AuthorGiuseppe Timperio
DifficultyBeginner

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 🙂

Yields1 Serving
Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins
 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)
 2 pinches 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
1

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.

2

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.

3

Remove the clams and filter the sauce. Take off the chili pepper and the garlic.

4

Cook pasta al dente by following the instruction and cooking time indicated in the pasta package.

5

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).

6

Pour into plates and complete with the freshly washed and chopped parsley, and a drizzle of truffle flavored oil, and truffle slices

Category

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)
 2 pinches 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

1

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.

2

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.

3

Remove the clams and filter the sauce. Take off the chili pepper and the garlic.

4

Cook pasta al dente by following the instruction and cooking time indicated in the pasta package.

5

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).

6

Pour into plates and complete with the freshly washed and chopped parsley, and a drizzle of truffle flavored oil, and truffle slices

Spaghetti alle vongole (clams) and Truffle Carpaccio
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