Tag: clams

Spaghetti alla Benedetto Cavalieri, the flavor of Sicily in every bite. Better than clams and ready in 10 minutes – Gordon Ramsay’s version

Spaghetti Benedetto Cavalieri, sea urchins, mint, lemon


Spaghetti Benedetto Cavalieri, sea urchins, mint, lemon

Benedetto Cavalieri spaghettone with sea urchins it is a dish that came to us thanks to a Facebook page dedicated to cooking. As much as chefs share their excellent recipes with us today, we still remember that it is inside the homes of Italians that you will find the simplest and most genuine dishes. And often even the best ones. Today we share with you the recipe Francesco Grandewhich always adds this detail to sea urchins pasta format, which is a wonder. The spaghettone remains al dente and collects the flavor of the sea in a delicious way.

Spaghettone Benedetto Cavalieri with sea urchins

Ingredients

  • garlic 1 clove
  • sea ​​urchins 300 g
  • pasta 120 g
  • parsley
  • extra virgin olive oil
  • salt

Preparation

The first thing to do to prepare Benedetto Cavalieri spaghettone with sea urchins is to clean the curls. Open them and recover the internal liquid and the fruits. Keep the pulp aside while filter the liquid. Start putting the lightly salted water for the pasta on the heat and bring it to the boil. The seasoning will be ready in an instant, so it’s best to start cooking as soon as possible. In the pan, add the extra virgin olive oil, the liquid from the sea urchins and the garlic clove. Fry the garlic, in the meantime you have already added the pasta.

Drain it well al dente and transfer it to the pan. Complete the cooking together with the seasoning, and also add the pulp in the last 30 seconds. Turn off the heat and drizzle with a drizzle of raw extra virgin olive oil and the chopped parsley. Obviously the oil must be the good one, we southern Italians know this well. Stir and serve. Your Benedetto Cavalieri spaghettoni with sea urchins they are ready. Enjoy your meal. You will see that with every bite you will taste the sea.

Spaghetti Benedetto Cavalieri, sea urchins, mint, lemon

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Super creamy spaghetti with clams with Marisa Laurito’s recipe: I’ll reveal my three tricks – Gordon Ramsay’s version

spaghetti with clams by marisa laurito


spaghetti with clams by marisa laurito

Spaghetti with clams by Marisa Laurito are the most popular dish at the singer’s home, as she herself said in an interview after returning from the trip with Mara Maionchi and Sandra Milo: “The best at cooking of the three? definitely me, because I’m the most curious, I like to experiment, discover new recipes, even if in the end my friends at home go crazy for two dishes: pasta alla puveriellawith the fried egg on top, and another first course, which beats all, the spaghetti allo scammer with Neapolitan pesto, easy and delicious.” So let’s see how he prepares them spaghetti with clams.

Spaghetti with clams

Ingredients

  • spaghetti 600 g
  • clams 1 kg
  • cherry tomatoes 1\2 kg
  • garlic 1 clove
  • extra virgin olive oil
  • parsley 1 sprig

Preparation

The first thing to do to prepare spaghetti with clams by Marisa Laurito is to purge the seafood. In a bowl, cover them with cold water and sprinkle with double salt. This way they will hunt all impurities and the soil that is inside. Once the time has passed, rinse the clams and move on to the preparation. In a pan, heat a round of extra virgin olive oil. Fry the garlic clove and, when it is golden brown, remove it. Meanwhile, rinse the cherry tomatoes and cut them into pieces. Drop them into the pan and season with salt and a sprig of parsley.

Let it cook and return to the clams. In another pan, cover them with the lid and let them open all. Filter their water and keep it aside in a small bowl. Remove 3\4 of the shells. At this point add them to the cherry tomato sauce together with their filtered water and give a good mix. Drain the spaghetti al dente and immediately transfer them to the pan with the sauce. Blow it all up on high flame. Also add the chopped fresh parsley and the clams in their shells. If you like, add a little chilli too. Your spaghetti with clams they are ready. Enjoy your meal.

Read also: Spaghetti Fujenn magnan from Cannavacciuolo, with aulive and chiappariell. Faster and tastier than the classic garlic and oil with 2 ingredients

spaghetti with clams by marisa laurito

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Spaghetti with clams by Edoardo de Filippo, as Titina made them. Creamier and tastier than garlic and oil with only 2 ingredients – Gordon Ramsay’s version

Spaghetti with fijut clams


Spaghetti with fijut clams

Spaghetti with fujute clams they are a recipe that takes us to Naples, one of the lands with the greatest number of recipes and gastronomic traditions. There are those who say it was Eduardo De Filippo to christen this dish like this. One evening, after a show, they were looking around the house for something to eat quickly. Since the pantry only gave away pasta and a little parsley (in addition to the salt), he had made a fleeting dinner a rich meal, at least only with words. The fact is that it has become a symbol of the Neapolitan city. Today we will see the recipe of chef Paolo Gramaglia, who prepares them for the President of Pompeii.

Spaghetti with fujute clams

Ingredients

  • vermicelli 350 g
  • 4 cloves garlic
  • piennolo tomato 1
  • parsley 5 sprigs
  • chili pepper 1
  • black pepper 2 g
  • salt
  • extra virgin olive oil 170 ml

Preparation

The first thing to do to prepare spaghetti with fujute clams it’s crushing the garlic and eliminating the soul. Cut the cherry tomato into two parts, remove the seeds and vegetation water turning them upside down onto absorbent paper. Finely chop the parsley and chilli. Heat the extra virgin olive oil in a pan and let it brown the garlic together with the parsley and chilli pepper. The garlic should turn golden, but not burn.

Smells must have time to release completely their flavor. When it is golden brown, remove both the garlic and the stems. Lower the heat and add the tomato together with half a ladle of cooking water some pasta. Boil the vermicelli al dente in boiling salted water. Transfer them to the pan with the seasoning and sauté everything on a high flame. Once flavored well, turn off the heat and serve. Your spaghetti with fujute clams they are ready. Enjoy your meal.

Read also: Spaghetti all’acqua pazza, The ancient Neapolitan dish as grandmothers made it. The delicious recipe that no one remembers anymore

Spaghetti with fijut clams

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