Spaghettone with fresh clams, cream of pumpkin sauce, parsley-flavoured oil and toasted pine nuts
Ingredients | Serves 1
Preparation method
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Put the clams in a pan with oil, garlic and parsley stalks, add the white wine after 1 minute, let the alcoholic part of the wine evaporate and close with the lid until the clams open.
Let everything cool down, shell the clams and filter the cooking water, keeping it aside.
Wash the parsley leaves, blanch them for 5 seconds in boiling salted water and then blast chill in iced water.
Blend the parsley leaves with some of the cooking water from the clams and add a drizzle of extra virgin olive oil until a flavoured parsley oil is obtained.
In a frying pan, sauté the onion with extra virgin olive oil, add the cream of pumpkin sauce, dilute with vegetable stock and boil for 1 minute. Emulsify until a smooth cream is obtained.
Cook the spaghetti in boiling salted water up to three minutes before they finish cooking and finish cooking them with the clams and their liquid, adding some cooking water if necessary. Once the spaghetti has been creamed, spoon the cream of pumpkin sauce onto the serving dish, arrange a nest of spaghetti on top and garnish with the parsley-flavoured oil and pine nuts.
Prepared with ROBO products
Altre deliziose idee per te
3 hours + 15 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
