Cut the cherry tomatoes in half, arrange them on a baking tray, season them with a pinch of salt, icing sugar, a drizzle of oil and a clove of garlic and cook them in the oven at 200°C for 30 minutes. You will get confit cherry tomatoes; blend them with an immersion blender.
Cut the bread crumbs into cubes no larger than 5 cm and toast them in the oven at 180°C for 10 minutes.
Blend the celery and onion cut into pieces with 250 g of oil in a blender until you obtain a smooth mixture. Pour the mixture into a large saucepan and cook it for 3-5 minutes, like a normal sauté. Add the toasted bread cubes, mix everything together and cook over a low heat for 10 minutes. Then add the peeled tomatoes and the blended confit tomatoes, season with salt and continue cooking for approximately 1 hour and 20 minutes, over a delicate heat, stirring occasionally to prevent the porridge from sticking to the bottom of the pan.
FOR THE CLAMS
Heat 30 g of oil in a pan, flavor it with a clove of garlic and 4-5 stalks of parsley; leave to brown, then add the clams, previously purged in water and salt; let them heat up, add the white wine, then cook them open over high heat. Shell the clams and filter the cooking liquid, then season them with a spoonful of chopped parsley.
Distribute the hot tomato soup onto the plates, placing the clams with their sauce on top.
Preparation of linguine with clams with lemon and red pepper
1) Start preparing the linguine with clams with lemon and pink pepper stepping on the pepper in the mortar, then transfer it to a bowl with the grated zest of lemons, lo ginger and the parsley chopped and mix very well.
2) In a pan, heat 2-3 tablespoons ofoil, join the clams and half of the spiced mixture prepared, cover and open the clams in lively focus. Then, drain them, shell 3/4 of them, strain thecooking water and keep warm clams the filtered liquid.
3) Meanwhile, cook the linguine al dente in water not very salty, drain, immediately transfer them to the pan with the clams shelled and stir in thewater kept aside, the remaining spicy mixture and 2 tablespoons ofoil. Complete with i clams in the shell and serve.
Find out how to clean clams to prepare first courses and delicious recipes. Always in the name of good food
We Italians have never done more to discuss a good plate of spaghetti with clams. With or without cherry tomato? And the wine, yes or no? But regardless of all the theories regarding recipes, condiments and cooking, it is good to start on the right foot clam cleaning, any dish we will cook later. In fact, if these molluscs are not cleaned well, the first bite will be enough to warn that annoying little sand under the teeth, for this it takes clarity on the management of these seafood. And we are here for this.
The fundamental soaking phase
First of all, at the time of purchase, the clams must have the EEC health mark, to have guarantees on the origin of the product and its reliability from a health point of view. Everyone knows that it is necessary then to put the clams to soak in water and salt, both coarse and fine, about 15 grams per liter. But perhaps not everyone knows that the container must then be placed covered in the refrigerator for at least two or three hours, so that they have all the time they need to purge. Let's not forget that like mussels and lupins, clams also live in the sand and work more or less with the same mechanism: they have two valves with the mollusk in the center, which draws its nourishment through special siphons that filter the water, and it is precisely this is the cause of the sand that gets trapped inside.
Each clam is different from the others
It is important not to treatclams as a set of shells, but to spend time with each of them. In fact, after draining them from the water, they must be beaten one by one inside the sink, making them fall from a height of 30-40 cm. Only in this way could we be sure that we have completely eliminated any trace of sand from the seabed and that we have only perfectly clean clams in front of us.
Remove the clams with the broken shell
A valuable tip that is sometimes underestimated is to discard absolutely all clams with a broken shell, because they may have already been dead for a long time. Once you have completed all these cleaning operations and selections, you just have to keep them covered with a damp cloth in the refrigerator, but without exceeding a maximum of two days for any reason. And then you are ready to choose the best recipe to enhance their essence.
You just have to enroll in one of our courses to learn how to cook them in the best way! Do you agree?
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