Pasta with Clams and Pumpkin

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Pasta with Clams and Pumpkin
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
500 grams clam
250 grams Tagliatelle
salt
350 grams Pumpkin (such as Hokkaido)
3 sprigs thyme
1 small red chili pepper
2 Tbsps butter
400 milliliters dry white wine
peppers (from the mill)
80 grams green Olives (stoned at will)
How healthy are the main ingredients?
PumpkinOlivethymesalt

Preparation steps

1.

Rinse the clams and clean if necessary. Discard any open clams that do not close on light pressure.

2.

Cook the pasta in boiling salted water until al dente.

3.

In the meantime, rinse the pumpkin flesh and pull with a peeler into strips. Rinse thyme and chile.

4.

Melt the butter in a large pan with a lid and cook pumpkin strips until lightly browned. Add chile and thyme and deglaze with the white wine. Season with salt and pepper. Add the clams to the pan and cook covered for 2-3 minutes, until the clams have opened. Mix the contents of the pan with the drained pasta and olives, then season with salt and pepper. Serve in deep plates, while sorting out unopened clams.

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