Squid Ink & Truffle Pasta with Clams
Squid ink tagliatelle infused with a delicate hint of truffle, tossed in a rich tomato and clam sauce, and elevated with the luxurious depth of creamy lobster bisque.
Ingredients: (2 portions)
1tbsp Olive Oil
2 Garlic Cloves
3 Parsley Stalks
2 King Prawns (cleaned)
1/4tsp Al Amier Baharat Spice
200g Cherry Tomatoes (quartered)
1tsp Collitali Aglio Olio e Peperoncino Herbs
700g Clams
1pkt Tartufissima Tagliatelle with Squid Ink & Truffle
1tbsp Lobster Bisque Paste
Fresh Parsley (finely chopped)
Method:
In a deep skillet or casserole, add the oil. Squash the garlic with a knife and add it to the oil together with the parsley stalks. No need to peel the cloves.
Add the prawns and season them with the baharat.
Add the tomatoes on the other side of the pan.
Fry the prawns for a couple of minutes on each side then remove and keep aside, covered.
Add the herbs to the pan, and mix well.
Discard the garlic and parsley stalks.
Add the clams, lower the flame, and cover.
Cook for about 8 minutes or until all the clams are open. Remove the clams from the pan, and discard any unopened ones.
At this point start cooking the pasta in boiling salted water.
Add a tablespoon of bisque together with a ladle of pasta water.
Mix well.
Remove half of the clams from the shell and add them to the pan. Keep the best-looking ones for decoration.
Cook the pasta a minute less than indicated and add it to the sauce.
Mix well, finish it off with freshly ground pepper and fresh parsley.
Serve with the shelled clams and a king prawn on top.
Enjoy.
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