DURATION 30-60 minutes DIFFICULTY High Spelt tubetti pasta with tomato sauce all'arrabbiata, clams and cannelloni beans INGREDIENTS 300g Alce Nero organic spelt tubetti pasta 1kg carpet shell clams 1 jar Alce Nero organic boiled cannelloni beans 200g Alce Nero organic all’arrabbiata tomato sauce 2 garlic cloves 5 sprigs parsley 10 ml dry white wine Alce Nero organic extra virgin olive oil Salt METHOD Wash the clams under running water and leave them in salted water for a few hours (2 spoons of salt per litre of water), to purge them of sand. Drain the water and place the clams in a large pan with 1 garlic clove, the parsley stalks and wine. Place a lid on the pan and allow the clams to open over a high flame. Once opened, remove them with a perforated ladle, filter the cooking liquid and set aside. Cook the pasta in abundant salted water. In another pan, heat a drizzle of oil with the crushed garlic, add the all’arrabbiata tomato sauce, the clam broth and the drained cannelloni beans. Cook for another 5 minutes. Shell the clams and add to the sauce, drain the tubetti pasta and add to the pan, together with the parsley and a drizzle of oil. Stir and serve. To complete the recipe Organic spelt tubetti pasta - PF796 Shop now Organic boiled cannellini beans - LL845 Shop now Organic extra virgin olive oil - OL674 Shop now Organic tomato sauce all'arrabbiata - PO858 Shop now
