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Pasta Shakerata with Peppers & Clams

November 9, 2017November 9, 2017

In Italy, there are hundreds of different ways to cook pasta and the use of ingredients can be very different from region to region or even from family to family!

Today, I made for you a pasta dish that combines a sauce of red peppers and onions with the intense flavour of clams. At first, these combinations may same to be of a strong taste but surprisingly, the ingredients balance each other very well! The sauce will have a delicate sweet taste that is accented with the strong flavour of the clams.

This dish is even better when cool. So, if you want to give a bright presentation use my very own technic. Simply, arrange the ingredients in a little jar like in the picture so that each person at the table can shake it and mix it by themselves!

What are you waiting for? Try my delicious Pasta Shekerata!

Pasta Shakerata with Peppers & Clams

Ingredients for 6 people:

480g of Fusilli Pasta
500g of Clams
4 Red Peppers
2 Onions
4 Anchovy Fillets
1 Fresh Red Hot Chilli Pepper
2 Garlic Cloves
Parsley
Extra Virgin Olive Oil “Il Vero”
Salt, as needed
Jars!!
Ingredients

LET’S BEGIN

First, clean the clams, put them in 3 litres of water with 50 grams of salt for at least 2 hours to wash the sand out.

Clean the peppers and peel the onions. Then, slice the peppers and onions.

Sautèe the onion in a pan with a little bit of Extra Virgin Olive Oil “Il Vero” and add the sliced peppers, anchovy fillets and a glass of water. Cover with a lid and let it cook for 30 minutes on a low-medium heat. When the mixture is ready, blend it!

Sautèe the onion in a pan with a little bit of oil, add the sliced peppers, anchovy fillets and a glass of water

Bring a pot full of salted water to the boil and cook the fusilli pasta. Drain the pasta and pour it into a bowl, dress with a little bit of oil and let the pasta cool down.

Put the clams in a pan with a little bit of oil, garlic cloves and red hot chilli pepper, and cook them until the shells open.

Cook the clams until the shells are open

Sprinkle with chopped parsley and remove from the heat.

Remove the 2 thirds of the clams from the shell.

Prepare your jars! Pour on the bottom a couple of spoons of the sweet peppers sauce. Then put around 90gr of fusilli pasta, and finally be generous with clams on top. Close the jars.