Sunday, May 19 2024

My recipe for cavatelli with cannellini beans, clams, and cherry tomatoes is a harmonious fusion of the tender, chewy flavor of cavatelli and the creamy texture of cannellini beans, joined by the salty sweetness of fresh clams and the flavor explosion of ripe cherry tomatoes.

This dish is a celebration of simplicity and flavor, where each ingredient is carefully chosen to complement the others, creating a symphony of flavor that speaks to the heart of Mediterranean cuisine.


Whether you want to wow your guests at a dinner party or simply treat your family to a special meal, this recipe is sure to transport you to the sunny shores of Italy.

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 12 oz of Cavatelli pasta
  • 2 lb. of clams
  • 3 cherry tomatoes
  • 2 cups of cooked cannellini beans
  • 2 cloves of garlic
  • parsley to taste
  • 1 fresh chili pepper
  • 1/4 cup of white wine
  • extra virgin olive oil to taste
  • salt to taste

 

METHOD

Clean the clams.

Wash and finely chop the parsley, keeping 2 or 3 whole stalks aside.

Take a large skillet, insert the cleaned shellfish, parsley stalks, a clove of garlic, stopper, and cook over high heat until the seafood has opened completely.

Then remove them from the heat, shell 3/4 of the clams, arrange them in a bowl, strain their cooking broth through a fine-mesh strainer, and set aside.

Put the water for the pasta on the stove and salt it when it has reached a boil.

In the meantime, prepare the sauce: take a frying pan, sauté a clove of garlic with a generous dose of EVO oil and mist it with the white wine.

Also add the chopped red pepper, tomatoes, adjust the salt and cook for 10 minutes or, at any rate, until the liquid begins to recede.

Also add the beans and clam liquid, stir well, and cook for about 3 more minutes.

Once the water for the pasta has reached a boil, throw in the cavatelli, cook them for half the time listed on the package, and finish cooking in the pan with the sauce.

Two minutes before turning off the flame, also add the clams and chopped parsley.

Serve your cavatelli with beans, clams and tomatoes piping hot!

Facebook Comments Box
Previous

RICOTTA & CHOCOLATE FRIED SWEET RAVIOLI

Next

HARD-BOILED EGGS & TUNA SALAD

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also