Cold Pasta with Clams and Vegetable Brunoise

Here is an adapted recipe for a refreshing cold pasta with clams and a delicate vegetable brunoise that makes for a perfect summer dish.

Ingredients

• 320g short pasta (such as penne or farfalle)
• 500g fresh clams
• 1 small zucchini
• 1 small carrot
• 1 celery stalk
• 10 cherry tomatoes
• Fresh parsley to taste
• 1 garlic clove
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by thoroughly cleaning the clams by soaking them in cold salted water for about an hour, changing the water a couple of times. This way the clams will expel any sand.

2. Meanwhile, prepare the vegetable brunoise: wash and cut the zucchini, carrot, celery, and cherry tomatoes into very small cubes.

3. In a large pan, heat a little oil with a garlic clove and add the well-drained clams. Cover and cook until they have all opened, shaking the pan occasionally.

4. Once cooked, remove most of the clams, leaving a few in their shells for decoration, and strain the released liquid to use later.

5. Cook the pasta in plenty of salted water, draining it al dente and rinsing it under cold running water. Toss with a drizzle of oil to prevent sticking.

6. In a large bowl, mix the pasta with the brunoise vegetables, the shelled clams, and the strained clam liquid for seasoning. Adjust salt and pepper and let it cool completely.

7. Once cold, garnish with chopped parsley, the clams in their shells, and an extra drizzle of extra virgin olive oil before serving.

Trivia: Clams are a highly appreciated ingredient in Italian cuisine for their ability to bring the flavor of the sea to dishes. This cold pasta is an example of how one can play with typical local ingredients by combining them creatively for light and tasty summer dishes.