Pasta Risottata with Tomato, Cavalo Nero and Clams Recipe
Serves 4
Ingredients:
¼ cup extra virgin olive oil
4 cloves garlic, crushed
250g short pasta (such as cavatelli, orecchiette or macaroni)
750ml jar passata
3 cups fish stock
1kg clams, rinsed and drained
1 small bunch (200g) cavalo nero, trimmed
Finely grated parmesan, to serve
Method:
Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the garlic, season with salt and black pepper and cook for 2 minutes, or until softened. Add the pasta, passata and stock, and stir to coat.
Bring to a simmer, stirring. Then reduce heat to low, and cook, stirring occasionally, for 30 minutes or until pasta is just cooked and the sauce is thickened.
Add the clams, cover with a lid and cook for 4 minutes, or until they just open.
Meanwhile, heat remaining oil in a large, non-stick frying pan over high heat. Add the cavalo nero and toss for 1-2 minutes, or until just tender. Divide between bowls and serve with parmesan and black pepper.
Smart Tip:
Risottata is a risotto-style way of cooking pasta. Add pasta to the saucepan with liquid and stir until pasta is tender and has thickened the sauce. Swap clams for any seafood, e.g. peeled prawns, diced salmon or mussels.
