Italian

Gordon Ramsay's tagliolini with clams

Name: Gordon Ramsay's tagliolini with clams
Yield: 4
Cuisine: /italian
Ingredients: 400g fresh tagliolini; 500g clams; Extra virgin olive oil; 1 red chili, finely chopped; 1 clove garlic, finely chopped; 125ml white wine; 125ml vegetable stock (or water); 25g butter; 2 zucchini, finely sliced into batons; 1 pinch saffron stems; 10g parsley, leaves picked and roughly chopped (stems reserved); 10g tarragon leaves picked and roughly chopped

Rate now

Jump to recipe

The secret behind this recipe by Gordon Ramsay is using fresh tagliolini.

400g fresh tagliolini
500g clams
Extra virgin olive oil
1 red chili, finely chopped
1 clove garlic, finely chopped
125ml white wine
125ml vegetable stock (or water)
25g butter
2 zucchini, finely sliced into batons
1 pinch saffron stems
10g parsley, leaves picked and roughly chopped (stems reserved)
10g tarragon leaves picked and roughly chopped

Method

1.

Place the clams in a saucepan with a glug of olive oil, the chili, garlic, parsley stems, white wine and vegetable stock and cover with a lid. Put the pan on to a medium heat and cook until the clams begin to open. Remove the pan from the heat and allow the liquid to cool. Put the clams to one side and pass the liquid through a sieve, discarding the chili, garlic, parsley stems etc.
2.

Bring the clam stock to the boil as well as a deep pan of salted water. Cook the pasta for 2 minutes in the water then drain and add to the boiling clam stock for 2 minutes.
3.

Add the butter to the pan along with the courgette batons, saffron, chopped herbs and a drizzle of olive oil.
4.

Swirl everything together then add the clams. Return the pan to the heat for 40 seconds or so to warm the clams through.
5.

Season with salt and a squeeze of lemon before serving.