Cold Pasta with Clams and Brunoise of Vegetables

Here is a recipe adapted for a refreshing cold pasta with clams and a delicate brunoise of vegetables that can represent a perfect summer dish.

Ingredients

• 320g of short pasta (such as penne or farfalle)
• 500g of fresh clams
• 1 small zucchini
• 1 small carrot
• 1 stalk of celery
• 10 cherry tomatoes
• Fresh parsley to taste
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by thoroughly cleaning the clams by soaking them in cold salted water for about an hour, changing the water a couple of times. This will help the clams to expel the sand.

2. In the meantime, prepare the vegetable brunoise: wash and dice the zucchini, carrot, celery, and cherry tomatoes into very small cubes.

3. In a large pan, heat some olive oil with a clove of garlic and add the well-drained clams. Cover and cook until they have all opened, shaking the pan occasionally.

4. Once cooked, remove most of the clams, leaving a few in their shells for decoration, and filter the released liquid which you will use later.

5. Cook the pasta in plenty of salted water, draining it al dente and cooling it under cold running water. Dress with a drizzle of oil to prevent sticking.

6. In a large bowl, mix the pasta with the brunoise vegetables, the shelled clams, and the filtered clam liquid for flavoring. Adjust with salt and pepper and let it cool completely.

7. Once cold, garnish with chopped parsley, clams in the shell, and a drizzle of extra virgin olive oil before serving.

Curiosity: Clams are a highly appreciated ingredient in Italian cuisine for their ability to bring the flavor of the sea to the dishes. This cold pasta is an example of how you can play with typical ingredients of the territory, combining them creatively for light and tasty summer dishes.