Everyone really likes pasta with clams, but what if there was a way to make it sustainable too? Let's try passive cooking together.
Maybe not everyone knows that, once it reaches a boil and "thrown the pasta", after the first two minutes with the stove on, the pasta can cook until it reaches the time indicated on the package, with the stove off and the lid closed. In addition to saving energy, the nutritional values of starch and gluten are preserved. A pasta (with clams but not only) more digestible and that satisfies longer.
Part of the cooking water will be used to cook the clams in a pan, to which the pasta and organic lemon zest will be added. To complete, crumbled bread, sautéed in a pan with Mediterranean flavors and extra virgin olive oil. And the recipe becomes doubly waste-free if you use your dry stale bread, blended in a food processor, to make this crunchy and tasty topping.
The secret to a really top clam pasta? I have three!
- When you pour the pasta into the pan, add a coffee cup of cooking water. The starch contained will create a delicious cream.
- Grate a little lemon zest onto the finished dish (choose organic and with edible peel, please). It will give a really pleasant and unexpected flavor twist.
- Blend 2 slices of stale bread in a blender until you get irregular crumbs. Pour them into a pan with hot oil and a mix of aromatic herbs until they become golden and crunchy. Finally sprinkle them on the pasta before serving.
And if you want to try the classic spaghetti with clams, here is the recipe for you!
This recipe is part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.
post made in collaboration with Clic – accendilucegas.it
ingredients for 4 people
WHAT
- 1 kg of clams
- 300 g of short pasta
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- 1/2 glass of wine
- the zest of half an organic lemon
- Salt to taste
- a few grains of black pepper
- a bunch of parsley
- 2 slices of stale bread
HOW TO PREPARE PASSIVE COOKING PASTA
First of all, I took care of cleaning the clams, preferably genuine, which I left to rest for one night in cold water and salt (70 mg of salt per liter of water, as in sea water).
After at least 12 hours of rest, I drained the clams and passed them under cold water, tapping them to make sure that all the sand has come out.
In the meantime, I heated a very large non-stick pan with oil and garlic, combined the drained clams, blended with the wine, letting it evaporate, then covered for 3 minutes to make them all open completely.
At the same time I took care of the passive cooking of pasta, dipping my feathers in plenty of boiling salted water. I let it boil over the flame for 2 minutes, stirring to keep them from sticking, then I covered and turned off the flame, finishing cooking for the time indicated on the package. In my case, with a cooking of 11 minutes, I let it cook over the heat for 9 more minutes.
I drained the pasta al dente, keeping a cup of its cooking water, and added it to the open clams. I added a drizzle of oil and fresh parsley.
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