Cooks in: 40mins
Levels: Easy
Serves: 4
List of Ingredients
- 50 of littleneck or other small clams in the shell, scrubbed
- 8 OZ. of short pasta, such as conchiglie rigate
- 1/3 CUP of mullet roe
- 2 of celery stalks
- 1 of shallot
- Dry white wine
- Chopped parsley
- Extravirgin olive oil
- Salt
Method
1
Clean the celery stalks, eliminating the most fibrous part and the filaments, then thinly slice them.
2
Peel and finely chop the shallot; sauté it in a pan with a little oil and 3/4 of the celery slices. After a few minutes add the clams, sprinkle with white wine, cover and let the shellfish open in 5-6 minutes. Place the clams in a dish and cook their sauce for a few minutes to make it creamy. Cook the pasta in plenty of salted boiling water.
3
Drain the pasta when still al dente directly into the pan with the celery sauce, mix together with the rest of the sliced celery, 1 tablespoon chopped parsley and the clams. Stir gently. Distribute the pasta in dishes and complete with sliced mullet roe.