Lemon Basil Papperdelle

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Made in Rochester NY
Artisanal Pasta Handmade in Rochester NY
Lemon Basil Pappardelle Alle Vongole (with clams)
Author: Flour City Pasta
Lemon Pasta and Seafood! You can put the sauce for a food mill if you prefer a smoother sauce - or - You can omit the tomatoes completely if you prefer a clear topping for your pasta.
  • 1 Pound Flour City Pasta Lemon Basil Pappardelle
  • 2 pounds fresh clams
  • 2 large cloves garlic, peeled and chopped finely
  • about 20 sprigs fresh Italian parsley leaves chopped
  • ½ cup olive oil
  • 2 pounds fresh, ripened tomatoes
  • Salt and pepper to taste
  1. Scrub clams very well and soak in cold water with a little coarse sea salt for about thirty minutes.
  2. Combine garlic and parsley
  3. Place oil in medium saucepan over medium heat.
  4. Add chopped garlic and parsley an saute two minutes
  5. Cut tomatoes into 1-inch pieces and add to sauce pan
  6. Cook for 25 minutes stirring occasionally.
  7. (at this point if you prefer a smooth tomato sauce you can put this mixture through a food mill and return to sauce pan.)
  8. Add clams to the sauce.
  9. Bring several quarts of water to boil. Add pasta and cook al dente (up to 10-11 minutes)
  10. When clams open, serve with sauce over cooked pasta.
61 Main Street Geneseo NY 14454 50 State Street Pittsford NY 14534