Tagliatelle with clams

INGREDIENTS FOR 2 PEOPLE:

• 120g Tagliatelle ÙNICA® White Corn and Chickpeas LEGÙ®
• 400 g clams
• ½ glass white wine
• 4 tablespoons EVO oil
• 2 cloves of poached garlic
• thyme or parsley to taste
• pepper as needed

METHOD

Soak the clams in water and salt for at least half an hour. Wash them, drain them, pour them into a pan over high heat, with garlic and white wine. Let the alcohol evaporate for a couple of minutes, cover with a lid until the clams are completely open (about 3').

In the meantime, cook the Tagliatelle ÙNICA in plenty of boiling water for 3 minutes (do not add salt, they will help the clams add flavour). Drain the clams, taking care to recover the released cooking water (sauce), filter it and keep it aside. In a pan, brown the garlic with a little pepper in 2 tablespoons of oil over a low heat.

Add the cooked clams, the al dente pasta and the previously filtered water.
Let it absorb on low heat for a few minutes.
Serve hot with ground pepper and thyme or parsley.