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Ingredients
for
4
Pasta with Clams and Pumpkin
25 min., ready in 45 min.
Time:
Ingredientsfor
- 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)
Preparation
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.