@culinaryinstituteofamerica alumnus Chef Justin Wills prepares Tagliatelle alle Vongole
A wide, flat pasta tossed in a white wine cream sauce with parsley, Pecorino Romano cheese, crushed red chili flakes, and topped with Manila clams
We start with olive oil, butter, garlic, crushed red chilies, Manila Clams from Netarts Bay right here in Newport, Oregon.
First we deglaze with a white wine, then drop our Tagliatelle pasta in heavily salted water.
Steam the clams and check on our pasta real quick.
Once the clams are open we remove the clams to finish our sauce.
We then add our freshly cooked Tagliatelle pasta to the sauce and season with a little bit more butter.
Toss to make sure all the sauce clings to the pasta, season again, and finish with a little bit of fresh Pecorino Romano.
Place that in the bowl and top it with our fresh clams and a little bit of Italian parsley and a little bit more Pecorino Romano.
Prego!