An ideal summer recipe thanks to the harmonious blend of seafood flavours with light condiments and vegetables.
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INGREDIENTS |
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Bavette Barilla |
350 |
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g |
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Venus clams |
500 |
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g |
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Fresh spinach |
200 |
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g |
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Fresh tomato |
200 |
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g |
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Curly-leaf parsley |
4 |
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tufts |
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Extra virgin olive oil |
3 |
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tablespoons |
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Garlic |
1 |
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clove |
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Red hot pepper |
1 |
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Shallot |
,50 |
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Sparkling dry white wine |
,50 |
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glass |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Rinse the clams in running water several times to get rid of all the sand in the shells. In the same way, wash the spinach and cut into julienne strips. |
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| 2. |
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In a large casserole fry the shallot in 3 tablespoons of extra virgin olive oil with the crumbled chilli pepper and a clove of garlic. Add the clams and white wine. Cover the casserole and allow to cook until all the clams are completely open (approximately 5/6 minutes). |
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| 3. |
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Drain the liquid with a fine sieve and return the liquid to the casserole, add the diced skinned and seeded tomatoes and julienne of spinach. |
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| 4. |
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Cook the Barilla Bavette in plenty of salted water, drain when al dente and add to the clam sauce. Mix with the sauce evenly and serve with a sprig of parsley and some freshly ground pepper. |
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CHEF'S NOTE |
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Do not add too much salt as the clams are already salty.
Tellina clams can be used also, they are smaller but very tasty. |
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This richly flavoured dish, with bitter, aromatic, persistent flavours, requires a structured white wine, with a mature, intense and persistent bouquet such as a Verdicchio di Mantelica or a Pigato di Albenga. |
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