Join the Chef's Roll community, click here to get linked into a world of opportunities.

Clam and Tagliatelle Pasta

Tagliatelle pasta with Harbor Seafood Geomar Clams. 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Harbor Seafood and Front of the House.



  1. Strain the liquid and reserve to cook the pasta in for additional flavor.
  2. Use ¼ of the clams by dehydrating and frying. After frying toss them with lemon zest, parsley, minced garlic, and a touch of olive oil to make a “clam skin gremolata.”
  3. Then chop and mince the other half of clams to tenderize. They also coat the pasta when you toss it. I used uni butter and parsley for more umami and herbal notes.
  4. Deglaze garlic and shallot with white wine. Add butter and pasta with a touch of the pasta cooking liquid.
  5. Toss and plate with the clam skin gremolata as garnish.