Tagliatelle with Clams and Artichokes in Lemon-Thyme Sauce

Tagliatelle with Artichokes and Clams
Category: Pasta Dishes
Serves: 4

Ingredients

Instructions

1. Preparing the Clams (Fasolari):
   Begin by cleaning the clams. Hold each shell in your hand, gripping the shorter end. Gently score the lateral muscles inside, carefully inserting the knife between the two valves. Push the knife down to the bottom of the shell, then slide it upwards with light pressure to open the clam. Be sure to catch any liquid inside by holding a small bowl beneath the shell.
   Place the clams on a cutting board, and gently tap them with a meat mallet to loosen the contents. Roughly chop the clams and store them along with the liquid in separate bowls, covering them with plastic wrap. Keep them chilled in the refrigerator until ready to use.

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2. Preparing the Artichokes:
   Before you begin, wear latex gloves or rub your hands with lemon to avoid the discoloration caused by the artichokes. Cut off the stem just below the base of the artichoke. Remove the tough outer leaves, leaving only the tender heart. Rub the cut parts with half a lemon and submerge the artichokes in a bowl of water with a bit of lemon juice to prevent browning.
   Cut the artichokes in half and remove the inner choke. Slice the hearts into thin strips. Set the artichokes aside in the water while you prepare the rest of the dish.

3. Cooking the Base:
   Bring a large pot of water to a boil for cooking the pasta. In a large, deep skillet, heat a drizzle of olive oil. Add the finely chopped onion and sauté until soft. Add a spoonful of pasta cooking water to the skillet and let the onions cook down for about 10 minutes, stirring occasionally.
   While the onions are cooking, remove the seeds from the fresh chili pepper and slice it thinly. Add the chili to the skillet with the onions and cook for another minute, allowing the flavors to combine.

4. Cooking the Artichokes:
   Drain the artichokes and add them to the skillet. Season with salt and pepper to taste. Cook the artichokes over medium heat for about 10 minutes, stirring occasionally. Slowly add the clam juice you had set aside earlier, a little at a time, to ensure the artichokes cook evenly and absorb the flavors. Stir often and add the thyme leaves, rinsed, to the mixture.

5. Cooking the Pasta:
   Meanwhile, cook the tagliatelle in the boiling water until al dente. About 1 minute before the pasta is done, use tongs to transfer it directly into the skillet with the artichoke mixture, allowing the pasta to soak up the sauce.

6. Adding the Clams:
   Once the pasta is combined with the artichokes, add the chopped clams to the skillet. Toss everything together carefully, ensuring the clams are evenly distributed throughout the dish.

7. Final Touches:
   Adjust the seasoning with additional salt and pepper, if needed. Serve the pasta immediately, garnished with a sprinkle of fresh thyme and a squeeze of lemon juice for a bright, zesty finish.

Enjoy your delicious and vibrant Tagliatelle with Artichokes and Clams, a perfect dish for seafood lovers!