Pasta with lemon clams and yellow tomatoes: today's recipe is a variation of the traditional pasta with clams. One of the first of Italy's most beloved fish, undisputed queen of summer. In this case, I used the reginette, a wide dough format with wavy edges, very particular, which goes well with the creamy clam sauce, tomatoes and lemon. Tomatoes are yellow ones, definitely sweeter than traditional red date tomatoes. Here you will find a very brief VIDEO TUTORIAL on how to prepare this simple and fragrant recipe.
To compensate for this sweetness, I used zest and little lemon juice to give more acidity. A little’ parsley and your first seafood dish is ready. If you are not very familiar with pasta with clams, look at the VIDEO RECIPE of the traditional one on my YouTube channel. Pasta with lemon clams and yellow tomatoes is a dish that meets tradition with a pinch of originality, and I'm sure you'll love her.
If you love clams, you can indulge yourself by trying different alternatives: from the Sardinian variant, ie the spaghetti with clams, courgette and bottarga up to a plate of delicious spaghetti with broccoli and clams or spocket money with clams, broad beans, almonds and red mullet. Without forgetting, always from Sardinia, the legendary fregula with clams or the most rich fregula with seafood. Sumptuous dishes perfect for summer.
370 grams of reginette (or pasta you prefer)
one kilogram of clams
a handful of yellow Datterini cherry tomatoes
fresh parsley, to taste
a small piece of chili pepper
extra virgin olive oil, to taste
salt and pepper
a clove of garlic
organic lemon zest and juice
Before starting the preparation take a look at the VIDEO RECIPE of the traditional white version of spaghetti with clams, so you will see how to form a creamy and non-oily emulsion.
As always, to make a good pasta with clams mollusks must be well purged: put the clams to bleed for 5-6 hours in lightly salted water at room temperature. Then wash them under running water.
Put in a large pan a little' extra virgin olive oil, the crushed garlic clove and a few parsley stalks. Add the clams. Cover and cook for a minute on high heat: as, with the heat, the clams will open, remove from the Pan and set aside. Throw clams that do not open to heat.
Strain the water left over to the bottom of the pan to remove impurities and set it aside.
Remove the clams from the shells and set aside. Despite the fact that many do not like the shells in the pot, I am for the Neapolitan tradition and I always keep a part of clams in the shell, but you do as you like.
Wash yellow cherry tomatoes: leave the smaller ones whole and cut the larger ones in half.
Put extra virgin olive oil in the pan, garlic and chilli. When the oil will be not too hot, combine tomatoes and a pinch of salt. Bake covered for 5-7 minutes: tomatoes must be slightly wilted but still consistent. Add the water of the clams and half of the parsley. Cook briefly and add a little' lemon juice. Finally, add clams.
Boil the pasta in salted water and, keeping aside the cooking water, drain it al dente. Skip the pasta with the sauce mantecando with the cooking water of the clams, to form a creamy emulsion. Complete the rest of the chopped parsley, lemon zest and freshly ground black pepper. Bon appétit!