Fettuccine with clams and leeks
Pasta with clams is the first dish par excellence of Italian seafood cuisine. A dish that obviously is found throughout Italy but in the south of the Bel Paese, especially in Campania and Sicily. In Naples they call this dish poetically “Spaghetti with clams” and this is a recipe that always divides into factions. Some people prefer the pasta with clams strictly in black (only garlic and parsley), those in red but not too much, fillet with some fresh tomato sauce.
I still cannot decide which is my favorite version and continue to alternate the pasta with clams in white and red, waiting to finally decide. Let us come to the pasta format to be used with clams: my favorite format is fettuccine. We all know and appreciate the famous spaghetti with clams, but have you ever tried to replace them with egg pasta? The porosity and thickness of fettuccine are perfect for the ''capture'' all the sauce flavored by clams.
Ingredients
6 servingshalf a teaspoon of salt, plus salt to cook pastaclean clams 6tablespoons of extra virgin olive oil 6garlic cloves, peeled and crushed 6Two leeks cut in half and then julienne450 g zucchini cut into slices500 g fettuccinea pinch of red chili flakes500 g tomatoes, peeled and crushed by handbasil chopped to taste
Procedure
For the recipe of fettuccine with clams and leeks, bring a pot of salted water to a boil for pasta. Shell the clams, set aside the shelling juices and filter them from impurities. Cut the clams coarsely. In a large pot, heat 4 tablespoons of olive oil over medium heat. When the oil becomes hot, add the garlic. As soon as it becomes golden, add the leeks and zucchini to the pan.
Cook until the vegetables become soft, for about 4 minutes. When the vegetables are put in the pan, start cooking the pasta. Add salt to the vegetables and sprinkle with red chili. Add the tomatoes, clam juices and half a cup of water. Blanch everything over high heat and reduce for about 4 minutes.
Remove the garlic cloves. When the pasta is al dente, drain it and add it to the sauce together with the clams, cook for 2 minutes. Add the basil and mix well.
Remove the pan from the heat, add the two remaining tablespoons of oil, stir and serve.
Pasta with clams is the first dish par excellence of Italian seafood cuisine. A dish that obviously is found throughout Italy but in the south of the Bel Paese, especially in Campania and Sicily. In Naples they call this dish poetically “Spaghetti with clams” and this is a recipe that always divides into factions. Some people prefer the pasta with clams strictly in black (only garlic and parsley), those in red but not too much, fillet with some fresh tomato sauce.
I still cannot decide which is my favorite version and continue to alternate the pasta with clams in white and red, waiting to finally decide. Let us come to the pasta format to be used with clams: my favorite format is fettuccine. We all know and appreciate the famous spaghetti with clams, but have you ever tried to replace them with egg pasta? The porosity and thickness of fettuccine are perfect for the ''capture'' all the sauce flavored by clams.
Ingredients
6 servings
half a teaspoon of salt, plus salt to cook pasta
clean clams 6
tablespoons of extra virgin olive oil 6
garlic cloves, peeled and crushed 6
Two leeks cut in half and then julienne
450 g zucchini cut into slices
500 g fettuccine
a pinch of red chili flakes
500 g tomatoes, peeled and crushed by hand
basil chopped to taste
Procedure
For the recipe of fettuccine with clams and leeks, bring a pot of salted water to a boil for pasta. Shell the clams, set aside the shelling juices and filter them from impurities. Cut the clams coarsely. In a large pot, heat 4 tablespoons of olive oil over medium heat. When the oil becomes hot, add the garlic. As soon as it becomes golden, add the leeks and zucchini to the pan.
Cook until the vegetables become soft, for about 4 minutes. When the vegetables are put in the pan, start cooking the pasta. Add salt to the vegetables and sprinkle with red chili. Add the tomatoes, clam juices and half a cup of water. Blanch everything over high heat and reduce for about 4 minutes.
Remove the garlic cloves. When the pasta is al dente, drain it and add it to the sauce together with the clams, cook for 2 minutes. Add the basil and mix well.
Remove the pan from the heat, add the two remaining tablespoons of oil, stir and serve.
No comments:
Post a Comment