Passion for the product
Selected raw materials
Love for cooking
35 minutes
4 persons
Clean the clams by soaking them in salted water for a couple of hours to flush out any impurities. After rinsing, put them in a pot with some oil. Cover the pot and cook in medium heat stirring often, until the clams open. Turn off the fire and filter leftover clam juice.
Put some oil in a big pot and brown the garlic and chilli pepper. Add the clams, filtered juice and minced parsley. As soon as the juice is reduced, pour some white wine and let it evaporate. Season with salt.
Leave a handful of clams for garnish.
Remove the shells of the clams.
Cook the tagliolini for two minutes in abundant salted water, drain al dente and mix into the pan with the shelled clams. Transfer onto a plate and garnish with whole clams and a sprinkling of parsley. Serve immediately.
Quadrucci alla carne
Sfogliafine prosciutto crudo
Tortellini alla carne
Ravioloni ai funghi porcini
Medaglioni al radicchio e Asiago
Quadrotti rustici con speck
Ravioloni ricotta e spinaci
Tortelli al Bagòss
Tortellini Valeggio
Tortelli di zucca
Bigoli all'uovo
Maccheroncini all'uovo
Pasta sfoglia lasagne
Tagliatelle all'uovo
Tagliolini all'uovo
Casoncelli alla Bresciana
Tortelli al Trentingrana
Ravioli al pecorino e basilico
Ravioli al salmone e mascarpone
Casoncelli con salsiccia e rosmarino
Tortelloni al brasato al barolo
LOVED BY THE GOURMETS
The gourmet love the products by Pastificio Gaetarelli: you will therefore find our pasta in the most exclusive restaurants, food stores, etc.
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RECIPES
Here are some recipes to give you hints and ideas to make the most of Pastificio Gaetarelli’s excellent fresh pasta.
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LARGE-SCALE DISTRIBUTION
Gaetarelli products can be found in the refrigerator section of the best retail stores
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