The other day I bought fresh trofie pasta, but I did not want to dress them with the usual pesto …. What a bore!!
This sauce, instead, was a nice finding and a welcome novelty.
a net of clams
a bunch of parsley
a spoon of tomato puree
of garlic, a teaspoon of paprika, half of salt and pepper
extra virgin olive oil, half a glass of white wine.
Brown the bacon in a frying pan. When it starts to darken turn off the heat. In another pan, open the clams with garlic, oil, wine, parsley, paprika, tomato puree parsley, salt and pepper. When all open, turn off the heat. Cook the trofie in salted boiling water. Meanwhile, stir the clams and bacon over low heat by adding a few tablespoons of the pasta cooking water. When trofie are ready, sauté with clams and bacon.
Pumpkin is a popular filler for pasta this time of year but instead of making my own pasta, I decided to make a pastasauceincorporating the flavors of pumpkin, mascarpone cheese, sage, and onion with chives and toasted walnuts for garnish