La Fabbrica Della Pasta di Gragnano: the best pasta artisans from the world's top dried pasta producing region, Gragnano. Imported by, and exclusive to, Cheese Boutique!
As for the best fresh or egg pastas, we shall learn more about those in upcoming posts.
Today's recipe comes straight from CheeseB grand-mère Modesta Pristine. The question was this-- what is the best sauce to compliment the Scialatielli al Limone, pretty lengths of delicate, lemon-infused pasta?
Begin with some garlic in olive oil, then add cherry tomatoes, but be careful as they are delicate. Add the jar of clams (in clam juice), then it can sit a little and let the flavours mingle. Cook pasta al dente (of course!) and simply top with the sauce. Nothing more complicated than that.
I also threw in a splash of white wine, a bit more olive oil, and freshly ground pepper and sea salt. Then a little of the Italian parsley. I hope Modesta would approve-- I suspect that she is a very good cook!
La Fabbrica Della Pasta di Gragnano Scialatielli al Limone
Jar of clams in their own juice