Pasta Risottata with Tomato, Cavalo Nero & Clams
Risottata is a risotto-style way of cooking pasta. So easy to make, just add the pasta to the saucepan with liquid and stir until tender and the sauce has thickened.
Ingredients
- ¼ cup extra virgin olive oil
- 4 cloves garlic, crushed
- 250g short pasta (such as cavatelli, orecchiette or macaroni)
- 750ml jar passata
- 3 cups fish stock
- 1kg clams, rinsed and drained
- 1 small bunch (200g) cavalo nero, trimmed
- Finely grated parmesan, to serve
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