Tag: clams

Spaghetti with razor clams – Italian Cuisine

Leave the razor clams to soak in salted water for at least 1 hour to purge them from the sand, then rinse them several times and drain them.

Put the razor clams in a large pan, cover with a lid and cook for a few minutes, until the valves open, then shell and cut them and filter the cooking sauce.

Fry garlic and razor clams for a few minutes with a little oil, then blend with the wine.
Also add the filtered cooking water and let it shrink slightly.

In the meantime, cook the spaghetti in salted water and drain it al dente.
Pour the pasta into the pan and finish cooking with the sauce, adding basil and chilli pepper and adding salt.

Spaghetti with razor clams are ready, serve immediately.

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The pea velvety with clams by Franco Aliberti – Italian Cuisine

The Neapolitan cook has a great passion for the sea and is engaged in an awareness campaign. He reveals the recipe for a dish of his heart, based on the humble but delicious mollusc. Italianissimo

Certainly Franco Aliberti does not lack positivity even in a very complicated moment. At home like everyone else, he dedicates himself to the family that will soon become more numerous and thinks about the new project on the Milanese square that welcomed him in winter 2018, after his happy experience at Prèsef, in Valtellina. Technique, sense of taste and aesthetics on the plate and are natural for the chef from Scafati (Naples), but also the passages to the court of Gualtiero Marchesi and Massimiliano Alajmo have been instrumental in his experience. And he became a complete cook. Waiting to go back to the sea, after the end of the adventure (however positive) of the Tre Cristi in Porta Nuova, Aliberti has become Marine Stewardship Council testimonial, an international non-profit organization that works to promote sustainable fishing in Italy and worldwide.

Testimonial of the sustainable sea

«I like doing something for the sea, in Italy there is still a lack of culture despite being a peninsula, explains the chef. "MSC has a certification and labeling program, but above all it aims to transform the fish market by rewarding sustainable fishing practices and sensitizing people to conscious and responsible consumption choices . So it could only be one of the most loved products of the sea to be the protagonist of the recipe that Aliberti offers to our readers: the clam, combined with a seasonal vegetable such as peas. "Simplicity, but also a unique taste, which brings me back to my childhood but also to the fact that with this dish I conquered the woman who would become my wife," says Franco laughing. "And I recommend, the secret is to keep the clams soft because if they become hard they lose their true flavor", is the final advice.

Ingredients for 6 people

1 kg of clams (MSC certified)

1 kg of fresh peas

1 onion

salt

pepper

extra virgin olive oil

Method

Open the clams in a pan with garlic and oil and add the water. Keep the cooking liquid and shell the clams.

Stew the thinly sliced onion in a pan with a little oil, add the peas, peeled – keeping the skins – and cook. Blend them until creamy, adding salt, oil and the cooking liquid of the clams, perfectly sieved.

In the center of the plate put the peel of the peas stir-fried with oil and pepper. Place the clams on top and finally the hot pea cream. Finish with a little oil.

Clams, our best recipes – Italian Cuisine

We prepared spaghetti with clams, but also pizza, passatelli, paccheri and an unmissable omelette. How hungry!

Clams are one of our favorite ingredients to prepare mouth-watering spaghetti. Few ingredients, always the same gestures and an impeccable result that never tires. But if they are so good with spaghetti, why not try the clams in other creative recipes and tasty?

Clams: how to get rid of sand

Before thinking about cooking our beautiful clams, we must remove any sandy residue. To do this, leave them to soak in cold salted water and store them in the fridge for about two / three hours. Then let's drop them in the sink, rinse them again with running cold water and we eliminate all the clams that have a broken shell.

Spaghetti with clams, the classic recipe

Ingredients for 6 people:

spaghetti alla chitarra g 500, ripe tomatoes g 600, clams g 400, onion g 200, dry white wine g 80, basil, garlic, extra virgin olive oil, salt, pepper

How to make spaghetti with clams

Wash the clams in more water to remove any sandy residue then let them open in a pan with two spoonfuls of hot oil, flavored with a clove of garlic. Shell them and carefully filter the cooking liquid. Finely chop the onion with 2 cloves of garlic and let them dry in 5 spoonfuls of oil. Then add the clams with all their liquid: simmer for 3 'then pepper thoroughly and sprinkle the preparation with the wine. After it has evaporated, add the tomatoes passed to the vegetable mill with the fine disk, 8 basil leaves and a pinch of sugar in the bowl. Stir, season with salt and simmer, half-covered, for about an hour, stirring the sauce occasionally so that it does not stick. Boil the spaghetti, drain them al dente and season with the sauce, a drizzle of raw extra virgin olive oil, a spoonful of chopped parsley and a generous amount of pepper. Mix the pasta well to flavor it, then serve immediately, hot.

Gordon Ramsay Recipes