Tag: clams

Razor clams with sauce – Recipe Razor clams with sauce – Italian Cuisine

First of all, leave the razor clams in salted water for at least 1 hour, in order to purge them from the sand.
Then rinse them several times and drain them.

Put them in a large pan on the stove, cover with a lid and cook for a few minutes, until the valves hatch.

When they have opened, remove them from the heat and filter the cooking juices.
Fry the garlic with the oil in a pan, then add the chopped tomatoes and cook for a few minutes, finally add the razor clams with the filtered cooking juices and cook for a couple of minutes.

The razor clams with sauce are ready: season to taste with salt and parsley and serve immediately, or use them for your preparations.

Pasta recipe with celery, bottarga and clams – Italian Cuisine

Ingredients

800 g clams already drained
350 g short pasta type rigiglie conchiglie
60 g mullet roe
2 pcs celery stalks
1 pc shallot
dry white wine
chopped parsley
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the pasta recipe with celery, bottarga and clams, clean the celery stalks by removing the most fibrous part and the filaments, then cut them into thin slices.
Peel and finely chop the shallot; brown it in a pan covered with oil with 3/4 of the celery slices. After a few minutes add the clams, sprinkle with white wine, cover and let them open in 5-6 minutes. Transfer the clams from the pan to a plate; cook their sauce for a few more minutes to make it creamy. Boil the pasta in abundant salted boiling water.
Drain it al dente in the pan with the celery sauce, sauté everything by adding the rest of the celery slices kept aside, 1 tablespoon of chopped parsley and the clams. Stir gently. Distribute the pasta on the plates and complete them with sliced bottarga.

Gallinella Recipe in mussels and razor clams stew – Italian Cuisine

Ingredients

1 piece already cleaned gurnard
800 g mussels already cleaned
700 g tomato sauce
600 g already drained razor clams
3 pcs of celery sticks
3 pcs sprigs of rosemary
3 pcs sprigs of thyme
3 pcs carrots
2 pcs onions
1 pc lemon
1 pc clove of garlic
1 pcs shallots
dry white wine
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of the gurnard in mussels and razor clams, place in a baking tray,
like a grill, the stalks of celery, carrots cut in four along the length, a few slices of onion, the twigs
of thyme and rosemary.
Stuff the belly of the hen with a few slices of lemon, 1/2 clove of garlic and a few sprigs of rosemary. Arrange the hen on the vegetable and flavoring grill, season with a little oil, salt and pepper. Bake at 180 ° C for 40-45 minutes. Fry half a clove of garlic, a few slices of onion, 3-4 tablespoons of oil in a large saucepan, then add the mussels and razor clams and a couple of tablespoons of white wine.
Cover and let it open. Peel the shallot and brown it, whole, with 2 tablespoons of oil; add the puree and cook for 10 minutes, obtaining a sauce. Pour it on the shellfish when they are open, and cook them for a few more minutes. Remove the hen from the oven, place it on the serving plate and complete it with the mussel and razor clam.