Strozzapreti with clams

A traditional Romagna dish with humble origins, but delicious — and a guaranteed success with this sauce!
Ingredients for 4 people
For the pasta
400 g Italian '00' flour
1 egg white
Salt
Water
For the sauce
1 kg clams in their shells
1 tin peeled tomatoes
Extra virgin olive oil
Chilli
2 garlic cloves
Parsley
Salt

I make a well in the flour on the work surface and add salt, egg white and water gradually.
I mix with a fork, gradually incorporating flour and water. No water quantity is given because different flours absorb differently.

I knead by hand to a firm, non-sticky dough, form a ball, wrap in cling film and rest half an hour.

I flour the work surface and flatten the rested dough.

I roll to 2/3 mm thick in a rectangle and cut strips 1 cm to 1 cm and a half wide.

I roll a strip between my palms as though rubbing them, then break off strozzapreti about 8 cm long. Irregular shapes are fine. I let them fall onto a floured towel.



I dust all the finished pasta with flour, set aside and make the sauce.

After washing the clams under running water, I tap each on the table with its opening down to release any sand.
I heat a little oil and a garlic clove in a pan, add the clams, cover and let them open over high heat.

After a few minutes, I turn off, remove the molluscs from their shells and strain the pan juices through a sieve lined with double gauze to remove impurities.


I make tomato sauce by frying two garlic cloves and a small piece of chilli in oil, reducing the sauce and adding the clams.

I add a few tablespoons of strained clam liquid and chopped parsley. Taste before salting because clam liquid is salty. I cook the sauce about ten minutes.


I boil the pasta, adding the remaining clam liquid to the water for flavour. Once it floats, I cook a few more minutes and drain.

I dress the pasta and drizzle with oil.