Creamy Chicken Alfredo Barilla Tagliatelle

Barilla Tagliatelle with Clams and Chorizo

Recipe credit: Frederike Lachance Brulotte

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Smoky, earthy chorizo marries perfectly with the flavours of the sea in this unexpected yet delicious Tagliatelle with Clam and Chorizo recipe. Acidity from the fresh tomatoes and lemon zest bring these bold and unique flavours together, with premium al dente Tagliatelle pasta used as the perfect thick pasta to bring it all together. Serve this up for your friends with the most refined palates at your next intimate gathering.

Ingredients 4 Number of Servings

2/3 box Barilla Tagliatelle pasta (about 16 nests)

1/3 cup olive oil

1 Spanish chorizo, cut into cubes

Spanish onion, chopped

Garlic cloves, finely minced

1/2 tsp crushed red chili flakes

2 lbs fresh clams, washed

1 cup dry white wine

4 heritage tomatoes, cut into cubes

1/3 cup fresh parsley, chopped

Salt and freshly ground pepper

1 lemon, juice and zest 

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  • In a large braising-style pan over medium heat, sauté the chorizo for 2 minutes with olive oil.

  • Add the onion, garlic, and crushed chili flakes, then season with salt and pepper. Continue cooking for another 2 minutes or until the onion becomes translucent.

  • Add the clams and sauté for an additional two minutes to infuse the flavors.

  • Deglaze the pan with white wine, scraping the bottom well, then let it reduce for 2 minutes.

  • Add the tomatoes and fresh parsley, then once it starts to sizzle, reduce the heat and let it simmer for 15 minutes or until the shells of the clams have opened.

  • Taste and adjust the seasoning if needed.

  • When the sauce is ready, in a pot of salted boiling water, cook the Barilla Tagliatelle pasta for 4 minutes or until they are al dente. Once cooked, use tongs to transfer the pasta directly into the pan with the sauce, then mix.

  • Serve immediately with lemon zest, lemon juice, and a sprinkle of fresh chopped parsley.

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