Tag: clams

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 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 clams from Nennella with crumbled taralli, the secret of the ancient Neapolitan trattoria to make them perfect – Gordon Ramsay’s version

The Spaghetti with clams and crumbled taralli they represent a delicious specialty of the Neapolitan tradition. It is a dish that is often also offered in restaurants, especially those that are less gourmet and which all present traditional dishes. Furthermore, it is a very simple and quick first course to prepare, as well as being very tasty and tasty, especially if accompanied by a good white wine. You can also prepare it during the Christmas holidays or for a simple family lunch. From Nennellahistoric Neapolitan trattoria, this dish is the symbol of the dinner of Christmas Eve, and many Neapolitans prepare it precisely for this special occasion. so let’s see the real traditional recipe.

Spaghetti with clams and crumbled taralli

Ingredients for 4 people

400 g of spaghetti
1 kg of clams
1 clove of garlic
2-3 taralli (‘nzogn and pepper)
extra virgin olive oil, salt, pepper, parsley to taste

Preparation

Start by washing them thoroughly clams under running water, rubbing the shells well to make sure you clean them completely. Subsequently, fry a clove of garlic in a pan with some oil and, as soon as it is golden, add the clams. Cover everything with a lid and leave to cook until the shellfish valves open. Once opened, shell the clams and transfer them to the pan, keeping some in their shells for a decorative presentation.

Coarsely crumble the taralli. In the meantime, cook the spaghetti in abundant salted water, then drain them al dente and add them to the pan with the seafood. Sauté the pasta briefly, then add the taralli and parsley. Serve the Spaghetti with clams and taralli on plates, adding freshly ground pepper and another generous handful of crumbled taralli for a crunchy finish. Enjoy your meal!

Read also: Spaghetti with scampi for the poor, even better for half the price. The Neapolitan recipe for the creamiest fish ragù there is

Passive cooking pasta with clams – Gordon Ramsay’s version

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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