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Tagliatelle with vongole, runner beans and white wine sauce

We combine these tagliatelle with vongole, runner beans, and white wine sauce.

Ingredients

Altoni tagliatelle tomato fresh
salted water

200mlWhite wine
1Chopped shallot
1Garlic clove
1tray of vongole
Olive oil

200mlWhite wine
cooking liquid from the vongole
50gButter in cubes
200mlCream

50grunner beans
Salt
Butter

Butter
20gSamphire

Preparation

  1. Cook 

  1. Rinse the vongole in cold water.
  2. Heat a splash of olive oil in a pan, add the shallot and garlic, and finally add the vongole.
  3. Add a splash of white wine and heat the vongole for about 1 more minute. Then immediately remove from the heat source.
  4. Pour the contents into a sieve and collect the cooking liquid. Remove the vongole from the shells.

  1. Reduce the vongole liquid together with the white wine.
  2. Add the cream and bring to a boil.
  3. Add the butter and froth with an immersion blender.

  1. Cut the runner beans into julienne strips.
  2. Blanch briefly in salted water.
  3. Glaze the runner beans in a little butter.

  1. Blanch the samphire briefly in boiling water.
  2. Glaze the samphire in a little butter.

  1. Arrange the pasta on the plate.
  2. Distribute the vongole over and next to the pasta.
  3. Spoon the foamy white wine sauce around the pasta.
  4. Scatter the glazed runner beans and samphire over the dish.