Tagliatelle with Clams and Chorizo

Stephane and I go a long way back, all the way to the hectic kitchen at Daniel. Over the years, he discovered a whole new world of spices. This dish is a great example of how far he’s come: a French chef using a Thai-influenced spice blend in an Italian dish. I love how the floral lemongrass notes in the Noga spice blend work surprisingly well with briny clams, and the palm sugar helps thicken the broth for an entirely new spin on pasta with clam sauce.



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