difficulty
Bassa
preparation
60 Min
cooking
10 Min
servings for
4
products
ingredients
- Spaghettoni o vermicelli Gragnano 1 kg
- Vongole veraci e lupini pescati 1 kg totali
- 3 cucchiai di colatura di alici
- 2 limoni
- Olio evo
- 2 spicchi di aglio
- Prezzemolo fresco
- Pepe nero
- Peperoncino fresco
- 5 datterini gialli freschi
products
Preparation
Open the clams with a splash of water, covered, after purging them.
Separate them from their released liquid, filter the liquid, shell the clams and keep them in a little of their liquid in the refrigerator to preserve their savouriness.
Prepare a clam broth with: clam water, still water, parsley, garlic, chilli, black pepper. Bring to a gentle simmer for 20 minutes, remove from the heat and add a drizzle of extra virgin olive oil.
Prepare the clam cream: iced clam water, a very small amount of lemon juice, extra virgin olive oil — blend into a sea-salted mayonnaise using a hand blender. Add the colatura di alici at the end. Emulsify again.
Prepare the clam oil: extra virgin olive oil, de-germed chopped garlic, lemon juice, parsley, chilli, pepper, more clam water. Keep refrigerated.
Heat a pan with oil and garlic cloves, add the datterini, toss them, add the clam broth. Drain the pasta al dente, toss with the remaining broth and the clam oil to achieve a creamy consistency, finish with the colatura clam cream, plate with a few drops of lemon juice, add the shelled clams and fresh parsley.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
