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  • 2 handfuls of clams
  • 180 g of fresh tagliatelle
  • 4 asparagus
  • 1 stalk of celery
  • 1 leaf of red cabbage
  • 10 fresh spinach leaves
  • Grated rind of half a lemon
  • 1 chili pepper
  • Sprig of fresh mint
  1. Soak the clams in a bowl with water and a pinch of salt for 20 minutes.
  2. Bring a saucepan of water to the boil and add the pasta. Drain the clams, put them in a colander and place atop the cooking pasta to take advantage of the steam. Remove the clams from the heat as soon as they open. When pasta is cooked, drain and reserve.
  3. Finely julienne the asparagus, cabbage and celery.
  4. Heat two tablespoons of oil in a frying pan and saute the vegetables with two pinches of salt for 2 minutes. Add the washed spinach leaves, chopped chili and saute two minutes. Finally add the pasta, clams, finely grated lemon rind and pepper. Saute a further minute and serve immediately with a sprig of fresh mint.