Tagliatelle with artichokes and fasolari
- Lactose Free
- Energy Kcal 429
- Carbohydrates g 54.7
- of which sugars g 6.2
- Protein g 17
- Fats g 15.8
- of which saturated fat g 2.44
- Fiber g 7.9
- Cholesterol mg 90
- Sodium mg 640
- Difficulty: Average
- Prep time: 35 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Tagliatelle with artichokes and fasolari clams is honestly a standout among Italian pasta dishes—perfect for when you're craving something special. And here's the thing, in central Italy, especially along the coast, locals have long paired tender artichokes with their local clams. But you know, when you use fasolari clams—known for their sweet and delicate meat—this dish takes on a unique twist. The artichokes? They add a slightly bitter kick that beautifully balances with the gentle flavor of the clams. Toss in a hint of chili pepper and fresh thyme, and you’ve got a dish that smells amazing. Really, it shows the classic core of traditional Italian recipes.
Picture a Mediterranean gathering with a big bowl of pasta tossed with fresh ingredients straight from the sea. Want to impress without too much fuss? Tagliatelle with artichokes and fasolari clams is the way to go. The moist clam meat and the tangy artichoke notes pair perfectly with the golden, slightly chewy tagliatelle. Plus, in central and southern Italy, while some might swap in different clams, fasolari is a favorite for their rich yet subtle taste. Even those who don’t usually enjoy clam pasta recipes often end up loving this dish. Not too fishy, not too earthy. Seriously, it's well-balanced.
Ideal for a laid-back dinner or a festive meal, it feels fresh and exciting. The simple ingredients and a dash of chili really perk things up. Anyone fond of artichoke pasta recipes or exploring new seafood pasta recipes will find this dish ticks all the right boxes. It’s the best of Mediterranean cooking while offering something a bit different for your next meal. For sure.
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- INGREDIENTS
- Egg Tagliatelle pasta 9 oz (250 g)
- Artichokes 1.1 lbs (500 g)
- White onions 2.8 oz (80 g) - from Chioggia
- Cockles 2.2 lbs (1 kg) - (unshucked)
- Lemons ½
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Fine salt to taste
- Black pepper to taste
- Thyme 1 tsp (3 g)
- Fresh chili pepper 1
How to prepare Tagliatelle with artichokes and fasolari
To prepare tagliatelle with artichokes and fasolari, start by taking the raw shellfish. Hold the shell in your hand, grasping the short part in your palm, and cut the internal lateral muscles. Insert the blade between the two valves, push the tip of the knife all the way to the bottom of the shell, and slide it sideways with a slight upward pressure to open the fasolaro 1. Perform this operation carefully to collect the internal liquid in a small bowl 2. Place the fasolaro on a cutting board and gently pound it with a meat mallet 3.
Coarsely chop the shellfish 4 and strain the liquids collected from opening the fasolari through a fine mesh sieve 5. Keep the shellfish and liquid aside in two small bowls covered with plastic wrap in the refrigerator 6.
Proceed with cleaning the artichokes. For this operation, use latex gloves or rub your hands with lemon to prevent them from getting stained by the substances inside the vegetable. Cut the stem just below the base of the artichoke. Then take the artichokes and remove the tough outer leaves 7, then also the upper part to obtain just the heart 8. Rub half a lemon on the surface of the cut artichokes and place them in a basin with acidulated water 9 to prevent them from turning black.
Cut them in half and remove the internal beard. Then slice them into thin strips 10 and place them back in the basin with acidulated water until use 11. Then bring plenty of water to a boil in a high-sided pan for cooking the pasta, and in a high-sided skillet drizzled with a little oil, add the finely chopped onion 12.
Sauté the onion with a ladle of pasta cooking water for about 10 minutes 13. Take the chili pepper, remove the internal seeds, and slice it into thin strips 14. Add it to the pan 15.
Meanwhile, drain the excess water from the artichokes 16 and add them to the skillet 17. Adjust with salt and pepper. Cook them for 10 minutes over moderate heat, gradually adding the fasolari liquid you set aside 18. Stir well with a ladle to ensure even cooking.
Add the washed thyme leaves as well 19. Cook the pasta in the pot where you brought the water to boil 20. When there's 1 minute left until the end of cooking, drain it directly into the skillet with the artichoke sauce 21.
Add the fasolari 22 as well, which should blend with the pasta for only 1 minute to preserve the tenderness of the meat. Stir the ingredients well to combine them 23 and plate your tagliatelle with artichokes and fasolari, decorating with a few thyme leaves if you prefer 34!