Taglierini a la Vongole with mini-plum tomato preserve

Ingredients

• 500 g black taglierini noodles
• 20 clams
• 4 garlic cloves
• 8 mini-plumtomatoes (Piccadilly type, for instance)
• 30 g pine nuts
• 1 leaf fresh basil
• Maldon salt

Preparation

Boil the taglierini, drain and put to one side. In a frying pan, sauté the clams, garlic and pine nuts. Brush the mini-plum tomatoes with oil, wrap them in aluminium foil and bake them for 30 min. at 200ºC. Once baked, sauté them with the other ingredients and add this mixture to the taglierini. Serve with Maldon salt and basil. 

Chef: Frank Ferrero from Restaurant Chavela, Barcelona