handmade in Florence, Italy

Corzetti pasta with white clams, potatoes and sage

Corzetti pasta with white clams, potatoes and sage

Easy to make and comforting, this corzetti recipe combines the cozy flavors of potatoes and sage with the classic duo of fresh pasta and steamed clams. Perfect for a weekday meal as well as a festive occasion.

Corzetti pasta with white clams, potatoes and sage

Corzetti pasta with white clams, potatoes and sage

Ingredients (serves 4):

For the sauce:

500 gr white clams, cleaned

1 garlic clove

1 glass of dry white wine (we often use Vernaccia di San Gimignano)

2 medium-sized potatoes

extra virgin olive oil

fresh sage leaves

salt and black pepper

Make corzetti pasta following this recipe.

Pour some extra virgin olive oil into a large saucepan and heat. Stir in the garlic and cook until it reaches a tan color (do not leave your saucepan unattended and be careful not to burn the garlic). Do not add salt to the clams as they are already salty from seawater.

When the oil is hot, add the sage leaves and the white clams to the saucepan. Cover with a lid (this will create the steam that’s needed to open the shells) and cook for a few minutes (3 to 5 minutes), until the clams open. Now add a glass of white wine and let evaporate on high heat. When all of the clams have opened, remove from the heat. Discard the shells and set aside.

In the meantime, bring a large pan of salted water to a boil, then add the potatoes (cut into small cubes) and let cook for a few minutes. When the potatoes are almost cooked, add the corzetti and cook until al dente. Drain the pasta and add it to the clams. Season with black pepper and serve immediately.