Home Cuisine Landscape and nature Architecture and art Sport Accommodation Visiting Gadget Learning Arts and Crafts The way we were Organized tours Home Cucina Paesaggio e natura Arti e Mestieri Sport Accoglienza Visitare Gadget A scuola di... Architettura e arte Come eravamo Tour organizzati
Italiano
English
Cuisine
Cuisine
Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Recipes of Pamela Sheldon Johns

 

 
 

Capellini Vongole

(Angel-Hair Pasta, with Clams)

"Lucky Napoleon" wrote Dylan Thomas to friends in 1947. The island of Elba is where Napoleon was exiled in the early 1800s. It is worth the trip by ferry from the mainland of Tuscany , if any to enjoy me spectacular seafood, caught fresh daily.

2 dozen fresh clams
1 /2 cup dry white wine
1/2 cup water
Sprig of fresh rosemary, plus 1 teaspoon rosemary, minced
8 cloves garlic
1 small onion, diced
1 large carrot, peeled and diced
1 stalk celery, diced
2 ripe tomatoes, peeled and seeded
1 tablespoon fresh thyme, minced
2 tablespoons fresh parsley, minced
Sea salt and freshly ground black pepper
1 pound angel-hair pasta

Scrub the clams with a brush, rinsing well to remove sand from the shell. Place in a large pot with wine, water, and the sprig of rosemary. Cover and steam over low heat for about 15 minutes, until the clams pop open. Discard any that don't open. Remove with slotted spoon to cool. Strain the broth and return it to the pot.
Bring the broth to a boil and add garlic, onion, carrot, celery, and tomato. Reduce to medium heat, reducing the broth and cooking until the vegetables are tender, about 10 minutes. Add the thyme, parsley, minced rosemary, and salt and pepper to taste. Just before serving, add the clams back to the sauce; allow to reheat, but don't overcook them.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain and transfer to a warm platter. Ladle the clams and their sauce over the top and serve at once.
Serves 6



Picture by Joyce Dudkerk-Pool

 

 
 
 
   
 
return to top of page
   
       
  Terra di Toscana

© All rights reserved Polimedia di Laura Fumoni
Via Landucci 39 - 50136 - Firenze - P.IVA 06790950486 - REA C.C.I.A.A. FIRENZE N. 656544
Press registration n. 5528 10/11/2006 - Editor Polimedia

 
  Advertising | About us | Contacts | Site search | Copyright | Privacy | Cookie policy