Thin Noodles with Hen Clams & Zucchini Recipe
(Tagliolini con Vongole e Zucchine)
South: Apulia Servings: 2 people Difficulty level: 2
Main Dish Prep time: 00:15 Cook time: 00:15
Prepare the fish stock:
This will yield 2 quarts/2 L. You will need 1/2 cup/125 ml for this recipe. Unused stock can be frozen and used later. Clean the fish. Melt the butter in a stockpot and Sauté the vegetables for 5 minutes. Add the all the fish parts and continue to cook for 5 minutes. Add the wine, water, and spices. Bring to a boil, partially cover it, and simmer for 30 minutes. Strain through a fine sieve.
Finely chop the thyme. Slice half the zucchini into thin rounds. Cut the rest of the zucchini into fine strips. Finely CHOP the onion and GARLIC.
Place the olive oil in the pan over moderate heat. Add the onion and garlic and stir for a minute. Add the zucchini rounds and season with salt. After a minute, add the clams and STIR. Add the wine and parsley.
Cover and simmer, stirring occasionally, for 2-3 minutes. In the meantime cook the pasta until almost "al dente" in lightly salted boiling water. Strain the pasta and ADD it to the clams but keep the water boiling so you can blanch the zucchini strips.
Sauté the clams briefly. Add more stock if they are too dry. Season with white pepper and continue to cook for a minute. TRANSFER to a serving plate and sprinkle with parsley.
ARRANGE the zucchini strips around the plate and serve.
Notes: This pasta, also known as "tagliolini," is thinner and more delicate than the better-known tagliatelle.
Home-made fish stock:
Butter 1 tbs
Mire poix 500 g
(i.e. carrots, celery, leek, onion)
Fish heads, bones, tails 1 k
Dry white wine 1 cup
Bouquet garni of parsley, bay leaf, and thyme 1
Juniper berries 1 tbs
Whole black peppercorn 1 tsp
Water 2 1/2 L
Tagliolini 500 g
Garlic clove 1
Small onion 1/2
Clean hen clams 500 g
Olive oil 1 dc
Dry white wine 1/2 cup
Fresh chopped parsley small handful
Fish stock about 1/2 cup
Skillet with lid