Tag: clams

Mafalde, octopus, mussels and clams recipe – Italian Cuisine

Ingredients

700 g octopus
500 g mussels
500 g purged clams
350 g mafalde pasta
220 g boiled chickpeas
a stalk of celery
ua carrot
laurel
lemon
garlic
dry white wine
White bread
parsley
pickled capers
salted anchovies
extra virgin olive oil
pepper
salt

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe for the mafalde, octopus, mussels and clams, dip the octopus in boiling water with a celery stalk, a carrot, a few grains of black pepper, 2 bay leaves; add a glass of white wine and cook it for 40-45 minutes after boiling again; then add half a lemon and continue cooking for another 5 minutes. Finally drain it, let it cool and cut it into chunks. Open the clams in a saucepan, covered, with 2 tablespoons of oil, a clove of garlic with the peel and a splash of white wine. Filter the cooking liquid.
Peel the mussels and let them open in a saucepan, covered with 2 spoons of oil, a clove of garlic with the peel and a splash of white wine. Shell mussels and clams, keeping some of them aside with the shell as a garnish.
For the chickpea cream: blend the chickpeas with 180 g of water and a spoonful of oil, until you get a cream.
For the green sauce: chop a nice sprig of parsley; blend 3 spoonfuls with 90 g of oil, 3 desalted anchovies, a spoonful of pickled capers and half a slice of sandwich bread without a crust.
For the mafalde: cook the mafalde in plenty of salted water, draining them 2 minutes earlier than the times indicated on the package. Stir them in a pan with the clam water and a drizzle of oil for a couple of minutes. Turn off and remove any excess liquid. Spread a couple of spoons of chickpea cream on the plates, lay the mafalde on top, complete with the octopus and the shellfish, the shelled ones and those in the shells, and season with a few minutes. Turn off and remove any excess liquid. Spread a couple of tablespoons of chickpea cream on the plates, lay the mafalde on top, complete with the octopus and shellfish, the shelled ones and those in the shells, and season with 1-2 tablespoons of green sauce. They are also good lukewarm.

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Creamy risotto with clams recipe – Italian Cuisine

Ingredients

1 kg purged clams
350 g Vialone nano or Carnaroli rice
200 g robiola
tarragon
lemon
parsley
butter
White wine
vegetable broth
extra virgin olive oil
salt

Duration: 40 min

Level: Middle

Dose: 4 people

To prepare creamy risotto with clams, collect the clams in a saucepan with a few tablespoons of oil, 2 sprigs of parsley and 2 lemon wedges, cover and cook for 3-4 minutes, until they are open.
Shelled clams, keeping some whole for decoration. Strain their cooking base in a fine mesh strainer, lined with a double layer of kitchen paper.
toast rice in a saucepan with a knob of butter for 2-3 minutes. Pour it in with a splash of white wine, then cook it adding little less than 1 liter of broth, in 13-15 minutes.
stir in finally with another small knob of butter, the robiola cheese, 4 sprigs of tarragon peeled and cut into strips and some filtered clam water; season with salt if needed.
Complete risotto with shelled clams and a few drops of lemon; decorate it with clams kept whole and serve immediately.
serve with a still white wine, on this risotto the ideal is a fresh wine with a good flavor, preferably produced near the sea, such as Cole di Luni Vermentino Gray Label 2019 by Lunae Bosoni.

The extra idea: the cooking base of the clams is naturally savory and should be added to the risotto only at the end and little by little, tasting it gradually to avoid the flavor being too salty.

Recipe Soup with clams, mushrooms and turnip greens – Italian Cuisine

Ingredients

1 kg purged clams
600 g 1 head of turnip greens
500 g vegetable broth
230 g sliced champignons
200 g boiled cannellini beans
1 baguette
garlic
thyme
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

Peel turnip greens, keeping only the tenderest leaves and small flowers.
Heat in a large saucepan a veil of oil with 1 clove of garlic and 1 sprig of thyme. Add the clams, cover with a lid and let them open. Remove the clams and filter their water, which you will then use for the soup.
Clean the pan, heat more oil, 1 clove of garlic and add the mushrooms; sauté them for 1 minute, then add the turnip greens and cannellini beans.
wet with the water of the clams, then add the vegetable broth and the clams. Bring everything back to a boil and turn off. Season with salt and pepper.
Cut the baguette to bias slices, toast them in a pan with a drizzle of oil and serve them with the soup.