La Fiorentina's Nicola Calamari Clams Up
On Wednesday, we gave you the goods on Nicola Calamari, executive chef at La Fiorentina. Yesterday, we asked Calamari to finish a few sentences for us. Today, he shares a recipe for pasta with clams. The recipe follows after the jump.
Fresh Hand-Crafted Tagliolini Vongole 15 fresh Manila clams 1 tablespoon extra virgin olive oil 1/2 tsp minced garlic 1 pinch of dry pepper flakes 2 ounces white wine 4 ounces clam juice 1 teaspoon chopped parsley 1.5 ounces European butter 7 roasted cherry tomatoes 6 ounces of tagliolini pasta, cooked Salt and pepper to taste
Cook the pasta.
Heat olive oil and add garlic. Add fresh Manila clams
Add pepper flakes, then clam juice, then chopped parsley. Cook for three minutes. Add white wine. Clams will begin to open. Next add cherry tomatoes.
Sauté for several minutes and then add butter.
When butter is fully incorporated, add the cooked pasta. Add salt and pepper to taste.
The tagliolini at La Fiorentina is made in-house. You can certainly make your own or purchase anything from the handmade to the grocery store brand. But the better the pasta...
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.