Ristorante Al Deserto
Ingredients and quantities

Quantities for 4 people:

  • 350g tagliatelle
  • 200g clams (or pavarazze)
  • 200g bladder campion
  • 200g red tomatoes
  • pine kernels
  • salt, pepper, garlic, oil

Tagliatelle with clams and bladder campion pesto

Handmade and hand-rolled fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the pesto

Wash and drain the bladder campion. In a large bowl, mix together the bladder campion, pine kernels, a pinch of salt, some pepper, a clove of garlic and some oil. Blend to obtain a smooth, creamy pesto.

Cook the tagliatelle in plenty of boiling salted water. In the meantime, open the clams in another pan with some oil, garlic and chopped tomatoes. Once cooked, drain the pasta and toss in the pan with the clam sauce and fresh bladder campion. Place in a serving dish and garnish with the pesto.



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