Tagliatelle with clams and truffles
Preparation time: 3 hours
Cooking time: 15 minutes
Carefully clean the truffles paying particular attention to remove all traces of dirt. The easiest way to do this is to buy an inexpensive, soft bristle toothbrush and use this to brush the surface of the truffle being gentle so as not to break its surface. Then clean it quickly under cold running water and dry with a soft cotton cloth. Ideally, prepare the truffle one day in advance and leave it in a bowl surrounded by uncooked rice. This step will assure that the truffle is completely dry and ready to be cooked.
Chop the truffle and place in the container of a hand held blender along with the olive oil and blend at high speed until creamy.
Place the garlic cloves, still in their skins, in a pan along with the anchovies and the truffle cream and heat the ingredients at 75° for five minutes stirring constantly. When cooked remove the garlic and place the mixture in a bowl.
Clean the Clams
Tap each of the clams on a cutting board to see if they contain any grains of sand then rinse them well under cold running water.
Fill a pot with six liters of water and bring to a boil. Once the water begins to boil add 78gr. coarse sea salt.
In a pan, add 50ml extra virgin olive oil and the red pepper flakes. When heated add the clams. After about 30 seconds add the white wine and let evaporate. Cover the pan with a cover and leave cook until all of the clams have opened.
Cook the tagliatelle in the boiling water for three minutes. While the pasta is cooking, add one spoonful of the truffle mixture to the pan with the clams. Drain the pasta well and add to the pan. Continue cooking over a low flame until the pasta is cooked through. Sprinkle the pasta with finely chopped parsley.
Chef Gianni Bono