- 250 g fresh egg tagliolini pasta
- 500 g clams, cleaned
- 350 g fresh green beans
- 1 untreated, unwaxed lemon
- 2 shallots
- 50 g butter
- 30 ml dry white wine
- chilli powder
- 2 tsp chopped parsley
Trim the green beans, chop into 2 or 3 parts and cook for 7-8 minutes in lightly salted boiling water. Drain, saving the water, and set aside.
Peel the shallots and slice very finely, then sweat in a large frying pan over a low heat with 40 g of butter. Add the clams, turn up the heat and cook for a few minutes until all the clams have opened. Simmer with the white wine and allow to evaporate slightly, then remove from the heat and set aside.
Meanwhile, cook the tagliolini in the cooking water from the green beans, drain when al dente and transfer directly into the frying pan with the clams.
Pan-fry over a high heat until the cooking juices have been absorbed. Finish with the remaining butter, the grated zest of the lemon, the chilli powder and the parsley.