Tagliolini with Barbe de Fratte and Clams

For a taste of Italy try Ross Burden's version of a simple yet elegant recipe for tagliolini with fresh clams
By Ross Burden
Tagliolini with Barbe de Fratte and Clams
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 100 ml white wine
  • 400 g fresh clams, cleaned
  • 70 ml olive oil, plus extra for tossing
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • salt
  • 400 g dried tagiolini (ideally cipriani)
  • 300 g wild chicory, (barbe de fratte)


1. Place the wine and clams in a broad pan over a high heat. Cover and steam until the clams are cooked, about 5 minutes.

2. Remove the clams from the pan (discarding any that remain closed) and shell them.

3. Return the shelled clams to the pan and coat in their juices. Strain the clams and reserve. Strain the clam juices through kitchen paper and reserve them.

4. Meanwhile, heat the olive oil in a frying pan. Add the onion and fry gently until translucent, add the garlic and cook for a further minute or so.

5. Add the reserved clam juices and bring to the boil.

6. Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliolini and cook according to the manufacturer's instructions, around 2-3mins.

7. Add the barbe de fratte to the frying onion and garlic mixture and toss to wilt. Add the clams and combine.

8. Drain the pasta, toss with a little olive oil and toss with the clam sauce. Serve immediately WITHOUT Parmesan cheese, adding a little extra olive oil if the pasta seems overly dry.

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