Spaghetti and Clams w/Codfish Cream Recipe – Show 311
Ingredients
- Spaghetti aglio olio e peperoncino, vongole e vellutata di baccalà.
- 1lb Gragnano spaghetti
- 1 garlic clove
- Sweet chilli
- 1 oz chopped parsley
- 22 oz clams (clean from their shells)
- Salty codfish mousse
- 11oz salty codfish, rehydrated and cut in small cubes
- 14oz fresh cream
- 1/2oz anchovies in olive oil
- 1 garlic clove
- Extra Virgin olive oil
Instructions
- Decoration: Chervil and dried red pepper from Senise
- Let clams open in a pan, save water that comes out from them and filter it. Clean clams from their shells and save them in their filtred water.
- Salty codfish mousse: in a pan fry garlic clove for 2 minutes with extra Virgin olive oil. Take it out of the pan, add anchovies and fry salty codfish pieces. Add cream, let it became cold and blend everything together.
- While spaghetti is cooking fry garlic clove and sweet chilli in a large pan. Take garlic out of the pan, add clean clams. Pasta should now be very “al dente” so it’s the right moment to finish cooking it in the large pan with sauce. Clams water and the boiling water where you cooked pasta can help you to find the right sauce density, as always, never forget to use it. Add chopped parsly when you remove pan from flame.
- Dish: create a kind of nest with spaghetti, add one spoon of mousse and decorate it with chervil and chopped dried sweet pepper.
