Tagliolini with True Clams
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
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Cooking tools:
- Stove
- Stockpot
- Skillet
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Grater
- Tongs
- Serving platter
Ingredients
- 6 tbsp. extra-virgin olive oil
- 1 clove garlic, peeled and chopped
- 1⁄2 bunch parsley, trimmed and chopped
- 3 1⁄2 lb. clams (true or manila), scrubbed
- 2⁄3 cup tocai friulano or other dry Friuli white wine
- 2 tbsp. good-quality Italian or California brandy
- Salt
- 1 lb. fresh tagliolini or linguine
- 1 lb. grated parmigiano-reggiano
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