Tonnarelli with Clams, Porcini, and Cherry Tomatoes

Tonnarelli with clams, porcini, and cherry tomatoes is a delicious dish that combines the flavors of the sea and the earth in a harmonious blend. Here is the recipe you can follow.

Ingredients

• Fresh tonnarelli, 320g
• Genuine clams, 500g
• Fresh porcini mushrooms, 200g
• Cherry tomatoes, 150g
• Garlic, 2 cloves
• Fresh parsley, to taste
• Extra virgin olive oil, to taste
• Chili pepper (optional), to taste
• Dry white wine, 100ml
• Salt, to taste

Preparation

1. First, place the clams in a bowl with salted water for at least one hour to remove the sand.
2. Clean the porcini with a damp cloth and cut them into slices or cubes.
3. Wash the cherry tomatoes and cut them in half or into quarters, depending on their size.
4. In a large skillet, heat a drizzle of oil with a piece of chili pepper (if you like it spicy) and the peeled garlic. Once golden, remove the garlic.
5. Add the porcini to the skillet and sauté for a few minutes until golden. Deglaze with a little white wine.
6. Add the cherry tomatoes and cook for a couple of minutes.
7. Meanwhile, in another pan, open the clams with a drizzle of oil and another clove of garlic, adding the rest of the white wine. When they have opened, remove those that remain closed and add everything into the skillet with the porcini and cherry tomatoes.
8. Cook the tonnarelli in plenty of salted water following the time indicated on the package for an al dente texture.
9. Drain the tonnarelli and toss them in the skillet with the clam, porcini, and cherry tomato sauce, adding some of the cooking water to emulsify.
10. Sprinkle with freshly chopped parsley before serving.

Curiosity

Tonnarelli are a type of pasta similar to spaghetti but slightly wider with a square cross-section, typical of central Italy, particularly Lazio. This dish is a perfect example of how Italian cuisine can marry land and sea ingredients, creating complex and rich flavors.

Remember to check the availability of fresh porcini mushrooms, which are better when in season; otherwise, you can use dried porcini mushrooms, remembering to rehydrate them in warm water for about 20 minutes before using them. Enjoy your meal!