Pasta with Champagne and Clams
Refined, coastal, and full of character. This dish brings together the elegance of French cuisine and the craft of Italian pasta-making. The delicate Trafilata pasta serves as a perfect canvas for the briny richness of fresh clams, while a splash of Champagne adds brightness and depth to the broth. Finished with aromatic chervil and tender spring onions, it’s a dish that captures both simplicity and sophistication in every bite. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Pre-cook the pasta in boiling water for 3 minutes. It should be undercooked (al dente) as it will finish cooking in the broth.
Heat the olive oil in a cocotte (or large, heavy-bottomed pot).
Add the clams to the hot oil and sauté briefly.
Deglaze with the Champagne, pouring it into the pot to release any caramelized bits from the bottom.
Add the minced garlic and sliced spring onions (or chives). Let them cook gently.
Transfer the partially cooked pasta into the pot and finish cooking it in the clam broth, stirring gently.
Stir in the chopped chervil just before serving for a fresh, herbal finish.
Serve immediately, ensuring each plate has pasta, broth, and clams.
| 400 g. | Trafilata pasta |
| 2–3 | Spring onions |
| 150 ml | Champagne |
| 1 small bunch | Chervil |
| 1 kg | Clams (with shells) |
| 1 head | Garlic |
| 4 tbsp | Olive oil |
| To taste | Salt |
| To taste | Black pepper |
HOW TO PLATE
Warm a shallow pasta plate.
Place the pasta neatly in the center.
Spoon the clams and broth over the top.
Garnish with fresh chervil.
Serve immediately.
