Tonnarelli with Clams, Porcini Mushrooms, and Cherry Tomatoes
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg-based Spaghetti alla Chitarra | 400g |
| Cherry Tomatoes | 350g |
| Garlic | 2 cloves |
| Porcini Mushrooms | 400g |
| Fresh Clams (Vongole Veraci) | 500g |
| Fresh Parsley | 10g |
| White Wine | 60ml |
| Extra Virgin Olive Oil | 60ml |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Prepare the clams: Start by cleaning the clams. Tap each one gently on a cutting board near the opening. If you notice any dark sand coming out, discard the clam as it may be filled with grit. Remove any clams with broken shells as well. Place the cleaned clams in a colander set over a bowl and rinse them thoroughly in cold water.
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Cook the clams: In a large skillet, heat a splash of olive oil over medium heat and add the cleaned clams. Pour in the white wine and allow it to evaporate, covering the pan with a lid to steam the clams. Once the clams open, remove them from the pan and set them aside. Strain and reserve any cooking liquid for later use.
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Prepare the vegetables: Wash the cherry tomatoes and cut them into quarters. Clean and slice the porcini mushrooms into about 0.5 cm thick pieces.
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Sauté the aromatics and mushrooms: In the same skillet, heat a little more olive oil over medium heat. Add a clove of garlic, lightly crushed, and sauté until fragrant. Remove the garlic and discard it. Add the sliced porcini mushrooms to the pan and cook for 2-3 minutes. Season with salt and pepper, then pour in the reserved clam cooking liquid. Let the mixture simmer to blend the flavors.
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Cook the pasta: While the mushrooms are cooking, bring a large pot of salted water to a boil. Once boiling, add the spaghetti alla chitarra and cook until al dente (about 4-5 minutes, depending on the pasta).
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Combine everything: Drain the pasta, reserving a little bit of the cooking water. Add the pasta directly into the skillet with the mushroom mixture. Toss everything together, allowing the flavors to marry for 1-2 minutes over low heat. Add the cooked clams, chopped parsley, and quartered cherry tomatoes. Toss once more to combine, adding a little of the pasta cooking water if necessary to adjust the sauce’s consistency.
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Serve: Transfer the tonnarelli with clams, porcini mushrooms, and cherry tomatoes onto serving plates. Garnish with extra fresh parsley and a final crack of black pepper to taste. Serve immediately while hot, and enjoy the beautiful combination of flavors.
Tips:
- You can substitute the egg-based spaghetti alla chitarra with any other type of pasta, but this traditional shape pairs beautifully with the sauce and clams.
- For an extra depth of flavor, add a splash of white wine while sautéing the mushrooms.
- Be sure to cook the pasta slightly under al dente since it will continue cooking in the sauce.
This recipe combines the earthiness of porcini mushrooms, the freshness of cherry tomatoes, and the briny sweetness of clams, making it an unforgettable and satisfying dish perfect for any special occasion. Enjoy the layers of flavor in every bite!
