Saturday night I went out for dinner and the waiter recommended a first course of strozzapreti with clam sauce. The taste was amazing: the only problem was that the pasta was not homemade! The strozzapreti are fabulous when made by hand! So today, since I have just prepared the strozzapreti, I would like to propose the recipe I tasted this weekend. Let's see what we need!
Video of the Recipe
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Identity Card of the Recipe
- 130 KCal Calories per serving
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Ingrediants
For the strozzapreti
- 200 g of re-milled durum wheat semolina
- 120 ml of water
For the sauce
- 1 tablespoon of breadcrumbs
- 1 teaspoon of tomato paste
- 1 sprig of parsley
- 200 g of cherry tomatoes
- 1 clove of garlic
- Q.b. of salt
- 1 piece of chilli
- 2 tablespoons of extra virgin olive oil
- 500 g of clams
- 1 glass of dry white wine
Materials Needed
- Bowls of various sizes
- Pan with lid
- Chopping board
- Colander
- Skimmer
- Rolling pin
- Film
- Pasta cutter wheel
Preparation
- Clean and wash the clams perfectly, discarding the broken and open ones. Soak the clams in water and salt for a couple of hours, changing the water a couple of times. For further information, follow the instructions on THIS VIDEO.
- Prepare the strozzapreti at home.
How are strozzapreti prepared?
Mix the re-milled durum wheat semolina with the water: mix the ingredients and obtain a soft ball. Wrap the dough in plastic wrap and let it rest for half an hour.
Take the dough and cut a piece. Roll out the dough with a rolling pin until you get a sheet of a few millimeters. From the dough, get strips a couple of centimeters wide. Lift a strip with your hands and, sliding the end of the dough, gently squeeze it to obtain a not too tight roll, 4-5 cm long. Tear off the roll thus obtained with your hands and set aside. Proceed in this way until to use up all the pasta.- Now dedicate yourself to the preparation of the sauce. Cut the cherry tomatoes into thin slices and brown them in a pan with a clove of garlic, a little oil and the fresh chilli (or powder) reduced into small pieces. Dissolve a teaspoon of tomato paste in the cooking liquid Cook for 5 minutes.
- Raise the heat, remove the garlic and pour in the clams, drain the soaking water and rinse them from the excess salt. Deglaze with the white wine and mix maintaining a high flame to evaporate the alcohol in the wine.
Please note
It is advisable to avoid the use of salt in the sauce: in fact, the soaking water of the clams was already salty, and the salt present is already sufficient to give the right flavor to the sauce.- Cover the pot with the lid, lower the heat and cook for 4-5 minutes.
- Meanwhile, boil the strozzapreti in lightly salted water for 3-4 minutes.
- When cooked, drain the pasta with the help of a slotted spoon and toss it in the sauce. Flavor with chopped parsley.
- Turn off the heat and sprinkle with a spoonful of breadcrumbs: it will serve to make the dish more rustic and tasty.
- Serve immediately.
Alice's comment - PersonalCooker
This clam sauce, in my opinion, goes divinely with homemade pasta! I have proposed strozzapreti, but you can also use tagliatelle or fettuccine!Nutritional values and Health Comment on the recipe
Homemade Strozzapreti with Clam Sauce are a fairly light first course, with a caloric prevalence attributable to carbohydrates and lipids, while proteins play a less important role. Fatty acids are mostly unsaturated, cholesterol is moderate, while fiber is average.
Strozzapreti with Clam Sauce are suitable for most diets, except for those intolerant to gluten, vegetarians and vegans. It is advisable to moderate the portion in case of overweight. The average portion is about 200-250g (260-325kcal).
